Mushroom and Swiss Omelette Roll

• 2 large eggs
• 2 tablespoons milk
• Salt and pepper to taste
• 1 tablespoon butter
• 1 cup sliced mushrooms
• 1/4 cup diced onion
• 1/2 cup shredded Swiss cheese
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Whisk together eggs, milk, salt, and pepper in a bowl.
2. 2 Heat butter in a non-stick skillet over medium heat.
3. 3 Sauté mushrooms and onion until softened.
4. 4 Pour egg mixture over vegetables and let cook undisturbed until edges set.
5. 5 Sprinkle Swiss cheese over half of the omelette.
6. 6 Fold the omelette over the filling and cook until cheese melts and eggs are fully set.
7. 7 Transfer omelette to a plate, sprinkle with parsley, and roll it up.

Equipment

• Non-stick skillet
• Spatula

Variations

• Add a splash of truffle oil for extra flavor.
• Substitute Swiss cheese with cheddar for a sharper taste.

Substitutions

• If Swiss cheese isn't available, use Gruyère or fontina.
• Use shiitake or cremini mushrooms for different textures.

Pairings

• Fresh orange juice
• A slice of whole-grain toast

Nutrition

Tips

• For a fluffier omelette, let the beaten eggs rest for 10 minutes before cooking.
• Use a spatula to gently loosen the edges if the omelette sticks.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or skillet.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Serve with a side of fresh fruit salad.
• Pair with crispy hash browns for a complete meal.

FAQ