Mushroom and Cheese Omelet

Mushroom and Cheese Omelet

With three varieties of mushrooms!

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


50 g (1.8 oz)

1/2 pack

1/2 pack

a dash

a dash

1 tbsp

2 tsp

3 tbsp

cooking oil

proper amount


  1. Cut the cheese into 1 cm (1/2 in) blocks.
  2. Cut the hard bottom from the normal mushrooms and shiitake mushrooms then thinly slice. Cut the hard bottom from the enoki mushrooms and divide in half length wise.
  3. Stir fry (2) in butter. Season with ketchup, salt and pepper.
  4. Beat the eggs and mix with milk, salt and pepper.
  5. Heat cooking oil in a fry pan. Pour in half of the egg, add in (1) and form into an omelet shape. Place on a plate and put (3) on top. Garnish with your choice of vegetables such as spinach or cherry tomatoes.

Cooking Basics

Enoki mushrooms - removing the hard base

Taking out from the package before removing the hard base will result in the hard base falling apart all over the place. Cutting off the hard base while its still in the package is less messy and recommended. After doing so, take the part for use out of the remaining package. Some packages available on the market have a cutting line conveniently indicated on the package.

Eggs - beating

When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.


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