omlette (1)

Mushroom, Cheese & Jalapeño Omelette

A little indulgent for everyday (read: copious amounts of cheese), but this omelette makes for a pretty perfect start to a Sunday morning. Hearty and filling, loaded with cremini mushrooms & Havarti cheese with a subtle spicy kick from the jalapeños.


Mushroom, Cheese & Jalapeño Omelette
[Serves 1]

1 tbsp oil
2 eggs
1/4 cup egg whites
2 tbsp milk
1/2 jalapeño, de-seeded & finely diced
1/2 tbsp, chopped cilantro
Salt & pepper, to taste
1/4 cup sliced cremini mushrooms
2 slices Havarti cheese

1. Heat oil in a medium pan
2. Whisk together eggs, egg whites, milk, jalapeños, cilantro, salt & pepper
3. Pour the egg mixture into pan, tilting the pan to spread evenly
4. Let the eggs firm up slightly (about a minute) and the mushrooms on top
5. Cook for another minute or two, until egg mixture holds together
6. Using a spatula, flip the omelette over and cook for another 30 seconds
7. Add sliced cheese to one half on the omelette, and using your spatula flip the other half over
8. Serve immediately



2 comments on “Mushroom, Cheese & Jalapeño Omelette

  1. Maryam
    April 2, 2014 at 11:26 AM

    Hi weebs! I’ve been following your blog for quite some time (even while you were on that extra long hiatus) and absolutely love your recipes. I was wondering, what sort of a camera do you use to take these shots? They are amazing!

    • weebs
      April 2, 2014 at 11:29 AM

      Aw thanks Maryam! I use a Canon T1i. Was using just the standard lens that comes in the kit, but post-hiatus have been using a 50mm Macro lens. I have 0 knowledge or skill in photography so I’m slowly trying to get better at it. Hopefully you will see way better pics in the future :).

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