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Bacon, mushroom & cheese omelette


  • Preheat overhead grill to the highest degree.
  • Heat the butter and oil in a large non-stick pan and gently saute the bacon and mushrooms, continually stirring.
  • At the same time, whisk together the eggs, cream, parsley, a good handful of cheese and seasonings.
  • Then pour the egg mixture into the pan and cook, continually stirring with a wooden spoon until soft curds form. Allow a light crust to form on the bottom before removing from the heat. 
  • Sprinkle more cheese on top and cook under the overhead grill until the cheese has melted and the omelette has risen.
  • Slice into wedges and serve with a simple green salad on the side.


  • a knob of butter
  • 1 tspn olive oil
  • 3-4 bacon rashers, sliced
  • 6-8 button mushrooms, sliced
  • 8 eggs
  • a dollop of cream
  • 1 tbsp freshly chopped parsley
  • grated tasty cheese
  • freshly ground salt & pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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