High Protein Mushroom and Cheese Omelette
Packed with savoury umami mushrooms and melted cheese, this high-protein omelette is the ultimate quick power breakfast or light lunch.
Starting your day with a high-protein breakfast, including eggs, offers numerous health benefits that can boost your overall well-being.
Eggs are a rich source of high-quality protein, which helps in muscle repair and growth, and keeps you feeling full longer, reducing the likelihood of mid-morning cravings and overeating. A protein-packed breakfast stabilises blood sugar levels, providing sustained energy throughout the day and improving focus and concentration. Additionally, eggs are versatile and can be easily incorporated into various delicious breakfast recipes, making them a convenient and nutritious option for anyone looking to maintain a healthy diet and lifestyle.
Women of a certain age are continually being reminded to add more protein to their diets, so this is a goodie to keep on your list.
I am not big on breakfast (unless on a foodie tour, when the hotel lays it on!) but I would certainly love to eat this at lunchtime with a salad.
Serving Suggestions:
Serve with toasted sourdough or seeded rye for a hearty breakfast plate
Add a side of smashed avocado with lemon and chilli flakes
Pair with a simple rocket and parmesan salad dressed in olive oil and lemon
Serve alongside confit cherry tomatoes for extra sweetness and acidity
Add a spoon of pesto or chimichurri on top for a flavour boost
Pair with grilled asparagus or sautéed greens for a light lunch option
Fold into a wrap with fresh spinach for a portable protein lunch
Serve with a dollop of Greek yoghurt and cracked black pepper for creaminess
Add crispy bacon or smoked salmon if you want to push the protein even higher
Finish with fresh herbs like chives, parsley, or dill for brightness
Need
- butter for frying BUY
- 150 Grams Swiss brown mushroom(s) cleaned and sliced
- 1/2 cloves garlic minced
- 2 eggs
- 1 Pinch pink salt flakes BUY
- 1 Pinch black pepper
- 1 Handful baby spinach leaves
- 50 Grams cheese of choice, sliced
Do
- 1
Heat oven using a grill function to 200°C. Melt a knob of butter in a small non-stick frying pan, add the mushrooms, season and cook until soft and golden. Add the garlic halfway through cooking the mushrooms so it doesn’t burn.
- 2
Scrape the mushrooms out of the pan and set aside. Add another knob of butter.
- 3
Place eggs and seasoning into the Thermomix bowl and blend 10 sec/speed 10.
- 4
Pour the eggs into the buttered hot frying pan and let the bottom set a little, then draw in the sides and let the uncooked egg flow into the gaps. Once the egg is almost set, scatter over the mushrooms and handful of baby spinach leaves. Lay the taleggio slices on top. Flash under the hot grill to just set the top and start to melt the cheese.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
