Fridge Friend Recipes
Sausage, Mushroom and Cheese Omelette recipe
A fluffy, savoury omelette packed with sliced cooked sausages, golden mushrooms and melted cheese. Finished with a hint of lemon to lift the richness, it makes a comforting breakfast or light lunch.
15 min · Easy · British Jump to method
Ingredients
- 2 Eggs
- 2 Cooked sausages
- 100g Mushrooms
- 50g Cheddar cheese
- 2 tbsp Milk
- 1 pinch Salt
- 1 pinch Black pepper
- 1 lemon wedge Lemon
- 10g Butter
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 641 kcal |
| Protein | 38 g |
| Carbohydrates | 8 g |
| Fat | 49 g |
| Saturated fat | 22 g |
| Fibre | 1.5 g |
| Sugar | 5 g |
| Sodium | 980 mg |
Why this works
A high-protein, energy-dense omelette that is rich in saturated fat and sodium, so best enjoyed as an occasional more indulgent meal rather than an everyday lighter option.
High-quality protein. Eggs, sausages and Cheddar provide a substantial protein hit, which supports satiety and muscle maintenance.
Calcium and vitamin B12. Cheddar and eggs contribute calcium and vitamin B12, both important for bone health and red blood cell function.
Higher saturated fat and sodium. Cheese, sausages and added salt make this dish relatively high in saturated fat and salt, which may be less suitable for heart health if eaten often.
Method
- Slice the cooked sausages and mushrooms. Lightly season with salt and black pepper.
Keep the slices fairly even so the sausages warm at the same rate as the mushrooms and you do not end up with a mix of dry edges and cool centres. A light seasoning is enough here, as the cheese will add saltiness later.
- Heat a non-stick frying pan over a medium heat and cook the mushrooms for 3-4 minutes until softened and lightly browned. Add the sliced sausages and warm through.
Let the mushrooms sit undisturbed for a minute at a time so they can take on colour instead of steaming in their own moisture. If the pan looks wet, keep the heat up slightly until the liquid evaporates and the mushrooms start to catch at the edges.
- In a bowl, beat the eggs with the milk, a pinch of salt and black pepper until well combined.
Beat just until the yolks and whites are fully blended and the mixture looks pale and slightly frothy; overbeating can make the omelette more rubbery. Use the milk to loosen the mixture only a little, so it still has body in the pan.
- Pour the egg mixture into the pan and cook gently, lifting the edges so the uncooked egg runs underneath.
Tilt the pan as you lift the edges so the liquid egg flows into the empty space rather than setting in a thick layer. Keep the heat gentle enough that the base sets without browning too quickly, which can leave the top undercooked.
- When the omelette is nearly set, sprinkle the cheese over one half. Fold the omelette over and cook for 30 seconds to 1 minute until the cheese melts.
Wait until the surface is still faintly glossy but no longer runny before adding the cheese, so the filling stays contained when folded. Fold with a spatula in one confident movement to avoid tearing the set egg.
- Serve immediately with a small squeeze of lemon over the top, if using.
Add only a small squeeze of lemon, because too much acidity can overpower the savoury filling and make the cheese taste sharp. Serve straight away while the centre is still soft and the omelette holds its shape.
Other Sausage Recipes
Baked Courgette and Mushroom Frittata with Yoghurt
35 min · A fluffy oven-baked frittata packed with courgettes, mushrooms and leafy greens, served with a cooling spoonful of yoghurt.
Balsamic Cheese and Salad Tartlet Filling
25 min · A savoury, creamy filling of salad, cheese and eggs finished with a sharp balsamic note. It works beautifully as a light lunch or elegant starter.
Broccoli and Cheese Frittata with Smetana
25 min · A golden, fluffy frittata packed with tender broccoli and melted cheese, finished with a cool spoonful of smetana. Comforting, savoury, and ideal for a quick meal any time of day.
Cheese and Bread Strata with Dijon and Herbs
45 min · A savoury, comforting baked bread and cheese casserole with a golden top and a soft, custardy centre. It’s an excellent way to turn simple bread and cheese into a satisfying brunch or light supper.
Cheesy Bacon and Mushroom Breakfast Tart
45 min · A savoury breakfast tart with crisp bacon, earthy mushrooms and a rich, cheesy egg filling. The Greek yoghurt adds a gentle tang and a luxuriously soft set to the custard.
Cheesy Ham and Egg Breakfast Muffins
30 min · Golden baked egg muffins packed with savoury ham and melted cheese, finished with a soft, custardy centre. They make a hearty grab-and-go breakfast or brunch dish.
View category
Discover recipes from your fridge contents
Use the FridgeFriend app to recognise the ingredients already in your fridge and help you discover recipes.
