Breakfast & Brunch
Omelette with Mushrooms and Sulguni
About this dish
This Georgian-style omelette is a hug on a plate – fluffy eggs wrapped around earthy mushrooms and salty, squeaky sulguni cheese. Inspired by the flavors of the Caucasus, it's a quick, satisfying meal that brings warmth to any table.
Perfect for a leisurely breakfast or a cozy dinner.
Ingredients
UK and US measurements are both included for every recipe.
Eggs
protein3 large (approx 150g)
Imperial measurement: 3 large
Mushrooms, sliced
vegetable100 g
Imperial measurement: 3 ½ oz
Sulguni cheese, diced or shredded
dairy60 g
Imperial measurement: 2 oz
Butter or vegetable oil
fat1½ tbsp (20 g)
Imperial measurement: 1½ tbsp
Salt
seasoning¼ tsp
Freshly ground black pepper
spicePinch
Fresh parsley, chopped (for garnish)
herb1 tbsp
Method
Prepare the mushrooms
PT4MHeat ½ tbsp butter or oil in a non-stick skillet over medium heat. Add the sliced mushrooms and cook until golden and softened, about 3-4 minutes. Transfer to a plate.
Whisk the eggs
PT1MIn a small bowl, whisk the eggs with salt and pepper until frothy.
Cook the omelette base
PT2MMelt the remaining 1 tbsp butter or heat oil in the same skillet over medium heat. Add the beaten eggs and tilt the pan to spread evenly. Let cook until the edges are set and the center is just slightly runny, about 2 minutes.
Add filling and fold
PT1MSprinkle the cooked mushrooms and sulguni cheese over one half of the omelette. Using a spatula, fold the other half over the filling. Press gently. Cook for another 1 minute to melt the cheese.
Slide and serve
PT1MSlide the omelette onto a plate, garnish with fresh parsley if desired, and serve immediately.
Equipment
- Non-stick skillet (20 cm or 8-inch)
- Whisk
- Spatula
- Small bowl
Nutrition facts
Tips
- Sulguni cheese has a low melting point and becomes delightfully stretchy.
- If.
- If you can't find sulguni, substitute low-moisture mozzarella or a mild feta.
- For a fluffier texture, add a splash of milk or water to the eggs before whisking. Butter gives a richer flavor, but oil works too.
- Don't overcook the eggs: the omelette should be soft and slightly baveuse (creamy) inside.
- Add fresh herbs like dill or cilantro for a Georgia twist.
Serving suggestions
- Serve with a slice of warm crusty bread and a simple tomato-cucumber salad. A dollop of sour cream on the side is also traditional.
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Recipe by
Nino Beridze
Specialises in Georgian cuisineNino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.
Describe yourself in three words: Loving, loud, huggy.