Cheese & Mushroom Omlette with Baked Potato Wedges

Cheese & Mushroom Omlette with Baked Potato Wedges

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Omelet with mushrooms and potato wedges will sure make your Sunday. A Fun Day!.

  • Recipe serves:3
  • Prep Time30 min
  • Cook Time20 min


  • Eggs 4
  • Tomatoes
  • Onions 1 medium
  • Parsley or coriander
  • Green chilies 2 to 3
  • Sliced mushrooms 50 gm
  • Knorr chicken soupstock 10 gm
  • Water
  • Cheddar cheese 2 tbsp
  • Salt n pepper
  • Butter 2 tbsp
  • Potatoes 1
  • Parmesan cheese
  • Olive oil 2 tbsp


  • Fry onions with half butter until soft, add mushrooms fry for 2 minutes on medium heat, add crumbled chicken cube, water and further cook for 2 minutes until mixture is dry.
  • Add 1 tbsp parsley, green chilies, tomatoes, salt n pepper.
  • Heat remaining butter in a large saute pan, beat eggs, season with salt n pepper, pour in saute pan and keep the heat low to let the eggs set partially.
  • Spread mushroom mixture on half side of egg, top with cheese and gently fold the other half to cover.
  • When set, turn to cook the upper half, keeping the heat low to cook perfectly, 2-3 minutes on each side.
  • For potato wedges, cut half boiled potatoes into thick wedges, toss with olive oil, remaining parsley and parmesan cheese until well coated.
  • Spread on a baking tray, bake in a preheated oven at 160 C until golden and cooked through, about 20 minutes. Serve with Omelet, enjoy!