Potato and Mushroom Egg Omelette with Gouda Cheese
Satisfy your taste buds with our hearty Potato and Mushroom Omelette, featuring melty Gouda cheese! Perfectly crispy, fluffy, and oh-so-delicious, it’s the ultimate breakfast delight.

1 Piece
For 1 people
Difficulty
Easy
Taste
Unknown
Health Benefits
Rich in Nutrients: Eggs provide high-quality protein and essential vitamins, while potatoes offer fiber and vitamin C.
Bone Health: Gouda cheese is a good source of calcium, supporting strong bones and teeth.
Antioxidant Properties: Mushrooms contain antioxidants, which help combat oxidative stress in the body.
Weight Management: High protein content can help keep you full longer, making it a good choice for weight management.
Heart Health: The combination of healthy fats from eggs and cheese can contribute to heart health when consumed in moderation.
Boosts Immunity: Mushrooms, particularly varieties like shiitake, are known to enhance immune function.
380 kcal
in 180g
Protein:
16g
Fats:
28g
Carbs:
20g
Cholesterol:
380mg
Sodium, Na:
350mg
Potassium, K:
650mg
Indulge in a delicious and hearty breakfast with our Potato and Mushroom Egg Omelette topped with rich Gouda cheese. This flavorful dish combines the earthiness of mushrooms with crispy potato slices, all enveloped in fluffy eggs and melted cheese. Perfect for a weekend brunch or a quick weekday meal, this omelette is not only satisfying but also packed with nutrients!
Allergy Advice
This recipe contains Dairy Products, Eggs, Mushrooms. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
1
half piece Medium potato, Sliced
50 grams Mushrooms, Sliced
2 pieces Eggs, whisked
half teaspoon Black pepper
half teaspoon Dried oregano
Salt as per taste
1 teaspoon Butter
25 grams Gouda Cheese
Tips
Feel free to add other vegetables like bell peppers or spinach for added nutrients.
Substitute Gouda with cheddar or feta for a different flavor profile.
Soaking the potato slices in water for 30 minutes before cooking can enhance their crispiness.
Directions
Thinly slice the potato and chop the mushrooms.
In a heated pan, add 1 tsp of butter and spread the potato slices evenly. Cook for 4-5 minutes or until the slices turn crispy.
Pour the whisked eggs over the crispy potatoes.
Add the chopped mushrooms on top, then season with black pepper, oregano, and salt.
Allow the omelette to cook on medium heat until the edges set. Carefully flip it to cook the other side.
Once both sides are cooked, place the Gouda cheese on top, cover the pan, and cook for an additional minute until the cheese melts.
Slide the omelette onto a plate, cut it in half if desired, and enjoy while warm!
Notes
Those with a mushroom allergy or sensitivity should avoid this recipe.
People with egg allergies should also refrain from consuming this dish.
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