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Mushroom, goat's cheese and thyme omelette recipe

Mushroom, goat's cheese and thyme omelette recipe

1 rating

Level up your omelette game with this mushroom and goat's cheese breakfast dish. Packed full of fresh and flavourful ingredients, this omelette is worth waking up for! We use free-range eggs to get that gorgeous golden colour and fresh thyme for a herby hit. See method

  • Serves Serves 4 (makes 2 omelettes)
  • 5 mins to prepare and 20 mins to cook
  • 224 calories / serving
  • Vegetarian
  • Gluten-free


  • 485g pack chestnut mushrooms, thickly sliced
  • 1 garlic clove, finely chopped (optional)
  • 1 tbsp olive oil, plus 1 tsp
  • 6 medium/mixed weight free-range eggs
  • 80g Tesco Finest Cave Aged Goats' Cheese, grated
  • 10g fresh thyme, leaves picked

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    6g 29%
  • Sugars

    0g 0%
  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 0.9g Protein 16.3g Fibre 1.8g


  1. Heat a large non-stick frying pan over medium-high heat until hot. Working in 2 batches, add the mushrooms in a single layer (no need to add oil) and cook without stirring for 5-6 mins, until the mushrooms start to release their juices and are well browned on one side. Use tongs to turn the mushrooms and cook again without disturbing for 2-3 more mins, until browned on both sides. Set aside on a plate while you repeat with the other half of the mushrooms. Return all the mushrooms to the pan for seasoning. 

  2. Turn the heat down to very low. Add 100ml water (be careful of the steam), the garlic (if using), 1 tbsp butter or oil and season to taste with salt and pepper. Stir well to combine, then cook for a further 2-3 more mins, stirring constantly, until fragrant, the raw taste of garlic is gone and all the water has evaporated. Set aside and cover to keep warm while you make the omelette. 

  3. Wipe out the frying pan and increase the heat to medium. 

  4. Whisk 3 eggs together in a medium bowl and season to taste. Add ½ tsp butter or oil to the hot pan and swirl to evenly coat. When the butter foam subsides (if using butter) pour in the eggs and very quickly tip the pan to evenly coat with egg. Use a spatula to gently press in the edges all around the omelette and tip or scrape any excess runny egg into those gaps. Turn the heat down to very low, cover and cook for about 2 mins, until the bottom is set but the top is still a little runny, then turn off the heat. 

  5. Add half the warm mushroom filling, covering about half of the omelette, then sprinkle over half the cheese and thyme leaves. Quickly fold the empty half over the mushrooms. Carefully transfer to a plate with 2 spatulas and serve immediately. Repeat with the second omelette, using the last ½ tsp of butter or oil as needed if the pan becomes dry. You can keep the first omelette warm in a 150℃, fan 130℃, gas 2 oven, loosely covered with kitchen foil, but the texture is best if served immediately.

Tip: These omelettes are best if served immediately, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven at 150°C, fan 130°C, gas 2 for 5-7 mins until piping hot all the way through. Not suitable for freezing.

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