Mushroom and Brie Omelet: 5-ingredient breakfast recipe

mushroom and brie omelet

Start your day in a simple way with this 5-ingredient mushroom and brie omelet breakfast recipe.

Mushroom & Brie Omelet

mushroom and brie omelet

Serves 4

  • 1 clove garlic, minced
  • 2 cups (200g) mushrooms
  • 8 eggs
  • 7 oz. (200g) brie cheese
  • 1 tbsp. olive oil
  • Arugula
  • salt & pepper

What You Need To Do

1. Heat a large non-stick frying pan over high heat, greased with a little bit of oil. Slice the mushrooms and cook, stirring occasionally, for 5-7 minutes. Transfer to a bowl and set aside.

2. Heat a small non-stick frying pan over medium-high heat, greased with a small amount of oil. Whisk the eggs in a large pot with 1⁄4 cup (60ml) cold water. Season well with salt and pepper.

3. Pour a quarter of the eggs into the pan and cook the omelet. Top with a quarter of the earlier prepared mushrooms and a quarter of the brie. Transfer onto a serving plate, and top with a handful of arugula. Serve immediately.

4. Repeat this process with the remaining eggs, mushrooms, brie, and arugula to make a further 4 omelets.

 

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