Creamy Mushroom Omelette

Fluffy Omelette stuffed with creamy mushroom filling

1 Portion

some practice required 15 Minutes



for the recipe Creamy Mushroom Omelette


1 tsp Vegetable Oil
½ medium Onion (chopped)
100 g Mushrooms (chopped)
Black Pepper Powder
4 tbsp Dr. Oetker FunFoods Veg Mayonnaise Garlic
10 g Coriander Leaves (chopped)
2 Portion Eggs
1 tsp Butter




Heat oil in a non-stick pan add onion and mushrooms. Sauté mushrooms for 1-2 minutes  and season it with salt and black pepper powder.


  In a bowl add sautéed mushrooms, garlic mayonnaise and coriander leaves. Mix well.


 Break 2 eggs into a bowl add salt and black pepper. Beat with a fork and whisk until frothy. 


 Heat butter in a non-stick pan (medium flame). Pour the egg mixture in the heated pan and cook until the lower side is set.


 Flip and cook from other side as well. Place mushroom stuffing in the centre of the omelette and fold it. Serve.

Calorie and nutritional information for the recipe Creamy Mushroom Omelette

Per serving / piece Per 100 g / ml
energy 1252 kJ
299 kcal
678 kJ
162 kcal
fat 29.16 g 15.76 g
carbohydrate 7.02 g 3.79 g
protein 2.28 g 1.23 g
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