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Smooth and Cheesy Omelet

Smooth and Cheesy Omelet

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dakota kelly

This yummy omelet disappears quickly so be prepared to make lots to keep up with how quickly it vanishes from the serving plate.

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 427 mg
  • 142%
  • Sodium:
  • 352 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a skillet over medium heat. Add mushrooms and peppers; saute until soft. Sprinkle with basil and remove from pan.
  2. Pour eggs into pan and return to heat. Cook eggs until semi-solid, then flip. Place mushroom mixture and cheese on top of omelet. Season with pepper and fold in half. Cook until firm. Serve warm.
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Reviews

susiekew
11
5/5/2009

The recipe was easy enoough, but I found the cool and lumpy cottage cheese inside the hot omelet disconcerting. I think mixing the cottage cheese in with the beaten egg might have imporved things. Thanks!

Lookin2Cook4GoodLookin
10
8/23/2008

I'm not a cottage cheese fan, but I used it for a recipe and had some left over. I found this recipe and was skepital, but I loved it. I used canned mushrooms, but I'll use fresh next time. The jalepenos gave it a nice kick. Thanks alot!

Sarah Jo
9
5/27/2009

This was interesting. I took another reviewers advice and whipped the cottage cheese in with the eggs. I used one full egg and three egg whites and trim cottage cheese. I think I might add in some onion and garlic next time.