​Merryhill Mushrooms Omelette, with our Infused Mushroom Salt

​Merryhill Mushrooms Omelette, with our Infused Mushroom Salt

Serves 1


1 tb spoon olive oil

handful button or chestnut mushrooms sliced

25 g grated cheddar cheese

small handful of parsley leaves

3 eggs beaten

Merryhill Mushrooms Traditional Mushroom Salt


1.) Heat the olive oil in a small non-stick frying pan. Fry the mushrooms  on a high heat, stirring occasionally for 3-4 mins until golden. Take out of the pan into a bowl and mix with the cheese and parsley. 

2.) Add a pinch of mushroom Salt. 

Put the pan back on the heat and pour the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.

3.) Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate

Authored by: Kieran