Air Fryer Mushroom and Cheese Omelette
This Air Fryer Mushroom and Cheese Omelette is soft, buttery, and full of flavor. No flipping, no mess—just a fluffy, cheesy omelette with perfectly cooked mushrooms, ready in just 10 minutes.
Ingredients
- 2 eggs
- 10 g butter
- 2 button or chestnut mushrooms (thinly sliced)
- 1 tbsp grated cheddar
- pinch of freshly ground black pepper
- pinch of salt
Instructions
- To bring out their flavor, cook the mushrooms first. Place them in a small pan, add a little butter, and cook over medium heat for a few minutes until they soften. If you prefer using the air fryer, put the mushrooms in a small oven-safe dish or silicone mold, then air fry at 350°F (175°C) for about 4 minutes.
- While the mushrooms are cooking, prepare your eggs. Crack the eggs into a bowl, add salt, and pepper, and whisk until smooth.
- Stir in the grated cheese and fresh herbs.
- When the mushrooms are cooked, pour the egg mixture into the dish. Gently stir to distribute the ingredients.
- Place the dish in the air fryer and set it to 356°F (180°C) for about 4-5 minutes. Check for doneness by inserting a fork—if it comes out clean, it's ready. If the top looks undercooked, add another 2 minutes of cooking time.
- Carefully take the dish out of the air fryer. Let it sit for a minute or two, then use a spatula to loosen the edges.
- Slide the omelette onto a plate and serve with Air Fryer Toast or salad.