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Photo of Herb omelette with mushrooms by WW

Herb omelette with mushrooms

Total Time
15 min
10 min
5 min
A few fresh herbs and a simple mushroom and cheese filling ticks all the boxes with this easy omelette.


Oil spray

2 x 3 second spray(s)


75 g, thinly sliced


2 medium

Fresh chives

2 tsp, finely chopped

Fresh chervil

1 tsp, finely chopped

Extra light cheddar cheese

20 g


  1. Lightly spray a small non-stick frying pan with oil and heat over high heat. Add the mushrooms and cook, stirring, for 3–4 minutes or until golden. Add 2 tablespoons water and cook for 1 minute or until tender. Transfer mushrooms to a plate. Wipe pan clean with paper towel.
  2. Using a fork, whisk eggs, chives and chervil in a small bowl until well combined. Season with salt and freshly ground black pepper.
  3. Lightly spray the cleaned pan with oil and heat over medium-high heat. Pour egg mixture into pan and cook for 30 seconds or until the base of the omelette is set. Using a spatula, draw the edges of the omelette into the centre and allow the uncooked mixture to run underneath. Continue doing this until the egg mixture is nearly set.
  4. Sprinkle the mushrooms and cheese over half of the omelette. Fold omelette over to enclose the filling. Slide onto a plate. Serve immediately.