Mushroom & leek omelette

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Lisa Stanton-Smith

· 2-3 eggs

· 1 cup chopped mushrooms (approx. 3-4 button mushrooms)

· ½ leek – thinly sliced

· extra veg (optional – but I added some diced capsicum)

· 2 Tbsp. grated cheese (any hard cheese or goats cheese works well)

· Drizzle of olive oil


Place a small plan on medium heat. Add olive oil, leek, mushroom and extra veg if using. Place the lid on the pan and leave to sauté for 2-3 minutes. Remove lid and give the veggies a stir to allow even browning. Continue to sauté with lid off for a further 2-3 minutes or until most of the veggies are lightly browned and cooked through. Remove everything from the pan, and place it on a small plate or bowl.

Return the pan to heat. In a separate bowl whisk eggs, and then pour into the pan. Swirl the pan around a little to allow the eggs to cover the entire pan. Then leave to cook for about 1 minute.

Add the veggies to approx. one half of the pan, and top with cheese. Then gently fold the other half of the eggs over the top of the veggies & cheese. Cover the pan, and leave to cook for a further 2-3 minutes. This ensures the egg is fully cooked and the cheese is melted.

Serve with some fresh herbs and/or leafy green veggies.

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