🍲 Main dishes Legumes & veggie 🇪🇸 Spain Vegan option Gluten-free Lactose-free Low calorie 🏠 Basic pantry

Open-faced mushroom and cheddar omelette

Name: Open-faced mushroom and cheddar omelette
Prep time: 7 min
Cook time: 7 min
Total time: 15 min
Yield: 1 servings
Cuisine: Spain
Ingredients: 3 eggs; 100 g egg white; 200 g fresh mushrooms; 80 g cheddar cheese slices; parsley; 1 tbsp olive oil; salt; pepper

French-style open-faced omelette. Very protein-rich and low in carbs. Protein-focused meal, ready in 15 minutes.

⏱ 15 min

📋 7 min prep

🔥 7 min cook

🍽 1 servings

🔥 380 kcal · calories per serving

easy

Open-faced mushroom and cheddar omelette

French-style open-faced omelette. Very protein-rich and low in carbs.

Ingredients

How many are you cooking for?

Original recipe for 1 servings

3 eggs
100 g egg white
200 g fresh mushrooms
80 g cheddar cheese slices
parsley
1 tbsp olive oil
salt
pepper

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Pan 6 min

Sauté the mushrooms for 6 minutes until golden brown. Taste for salt at the end and adjust if needed.
Step 2 Pan

Add the diced cheddar and sauté for an additional minute.
Step 3 Cook 4 min

Pour in the beaten eggs and cook open-faced for 4 minutes

Storage

Store in the fridge in a sealed container for up to 3 days. Reheat gently on the stove or microwave 1–2 min. Freeze only if the recipe allows.

Chef tips

Mise en place: chop and weigh before cooking so you don't run over time.
Taste for salt at the end; broths and canned foods already add sodium.
For meal prep, keep dressings separate until serving.

Allergens

No major allergens from the standard 14 in the base ingredient list.

Diet

Not vegetarian (contains animal products)

Variations

Substitutions for a vegan version

Instead of: egg

Use: crumbled firm tofu or chickpea flour mixed with water

Why: Eggs bind and provide protein; tofu or chickpea flour serve a similar function in sautés and omelets.

Tip: For scrambled eggs, use tofu; for binding doughs, 1 tablespoon of chickpea flour + 2 tablespoons of water per egg.

Other variations

Lighter version: reduce oil to 1 tablespoon and increase vegetables in Open-faced mushroom and cheddar omelette.
Batch cook: double quantities and store in containers for up to 3 days in the refrigerator.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Sauté the mushrooms for 6 minutes until golden brown. Taste for salt at the end and adjust if needed.
2 Add the diced cheddar and sauté for an additional minute.
3 Pour in the beaten eggs and cook open-faced for 4 minutes