Baked mushroom and cheese omelette with sorrel salad

Baked mushroom and cheese omelette with sorrel salad

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Carb Conscious
  • 15 minutes
  • 20 minutes
  • Steenberg Merlot 2007


  • 250 g mushrooms, sliced
  • 3 T olive oil
  • sea salt and freshly ground black pepper
  • 8 large eggs
  • 1/4 cup thin cream
  • 1 x 100 g log chevin
  • 3 -4 T finely grated Parmesan
  • For serving
  • Sorrel leaves tossed with olive oil and seasoning

Cooking Instructions

Preheat the oven to 200°C.


In a suitable ovenproof pan, stir-fry the mushroom in the olive oil until softened and just starting to catch.


Cool slightly, then season to taste.
Whisk the eggs with the cream and pour over the mushroom.


Top with the thinly sliced goat’s cheese and dust with finely grated Parmesan.


Bake for 12 to 15 minutes, or until puff ed and golden.     Cut into wedges and serve with a sorrel salad.
Cook’s notes: Try this dish with thinly sliced baby marrows instead of mushrooms. And remember that a leftover slice makes a good sandwich when served on sourdough bread.

Per serving: 1649.2 kJ, 19.4 g protein, 33.6 g fat, 5.2 carbs


TASTE’s take:

This is a light summery dish, easily made in minutes.  Try it served with tangy sorrel leaves.



Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

Social Media

Related Recipes