Mushroom And Cream Cheese Omelette

It’s such a worry for Mum’s, thinking about what our teens are going to eat when they’re at Uni. That’s why I’ve added a section on the blog for ‘Uni Cooking’. This section is especially for students who need to cook something quick, easy, nutritious but also cost effective.

I’ll be adding to this section over time so don’t forget to check back for new recipes.

The simple omelette. Perfect as a brunch, post work-out fuel or a light evening meal accompanied with a fresh salad or that Uni favourite baked beans. You can vary it up in endless ways, mature cheddar and onion, ham and tomato, peppers onion and potato for a Spanish twist.

I like mushroom, cream cheese, a few ripe mini tomatoes on the vine with some basil and lots of salt and cracked black pepper.

Serves 1


3 large free range eggs

Knob of butter

2 tablespoons cream cheese

4 mushrooms of choice – sliced

Salt and cracked black pepper

Optional – herbs of choice and a few tomatoes


Crack your eggs into a large mixing bowl and whisk them up. Add a grind of salt and cracked black pepper.

Now heat your butter in a small frying pan and swirl about so the butter coats the surface of the pan fully.

Add your sliced mushrooms and pan fry for a minute or two.

Add your whisked egg mixture and allow to bubble in the pan until almost firm. Once the mix is no longer runny quickly add your cream cheese and flip in half with a pan slice.

Once it looks lightly golden you’re done! Quick as anything with at least one of your five a day to keep Mum happy.

Serve with whatever takes your fancy.