Mushroom and Cheese Omelette

I got the best cook award when I made this in the neighborhood breakfast cooking competition. Of course thats not true. But I always imagine winning if I ever compete in any breakfast cooking competition. This is so easy to make and tastes perfect with almond flour bread and a cup of hot bulletproof coffee.


1 tbsp butter

4 large eggs

1/2 cup sliced portobello mushrooms

1/4 cup shredded mozzarella cheese

1 Serrano pepper chopped

1/4 tsp crushed red chilli

Salt per taste

A pinch of cumin powder


  1. Preheat oven to 250F.
  2. Melt butter in a pan and fry sliced mushrooms for 3 minutes.
  3. Add the chopped Serrano pepper.
  4. Whip the eggs with a splash of water, chilli pepper, salt and cumin.
  5. Put the eggs in the pan. Let it fry for a minute.
  6. Sprinkle the cheese on it. Put it in the oven for about 10 minutes or till the cheese melts and the eggs are fully cooked.
  7. Serve it with almond flour bread, cloud bread or eat it as it is.

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