Dutch Rocket, Mushroom & Cheddar Omelette
A soft, golden omelette folded around buttery mushrooms, melted cheddar and a peppery handful of Aeroveg Dutch Rocket — breakfast done in 15.
Aeroveg Dutch Rocket brings a clean, peppery heat that does for an omelette what black pepper alone never quite manages. Folded in at the last moment, the leaves barely wilt against the soft egg and melting cheddar — every bite gets a fresh, mustardy lift. This is a ten-minute breakfast that eats like a café order.
Method
- Cook the mushrooms. Heat the oil and half the butter in a small non-stick pan over medium-high heat. Cook the mushrooms with a pinch of salt for 4–5 minutes until golden, then set aside.
- Beat the eggs. Whisk the eggs with a pinch of salt and a grind of pepper until just combined — no need to froth them.
- Start the omelette. Wipe the pan, melt the remaining butter over medium heat, and pour in the eggs. Gently drag the edges toward the centre for the first 30 seconds.
- Fill. When the surface is softly set but still glossy, scatter the cheddar, mushrooms and most of the Aeroveg Dutch Rocket over one half.
- Fold and serve. Fold the omelette over, slide onto a warm plate, and top with the remaining Aeroveg Dutch Rocket leaves.
Split Aeroveg Dutch Rocket into two moments: fold most into the warm omelette so it softens into the cheese, and save a few raw leaves for the top — the contrast between the wilted and the peppery-fresh is the whole point.