Brown mushroom and brie open omelettes

These 5-ingredient omelettes are the perfect way to start your day. Loaded with mushroom and creamy brie, they’re filling and full of flavour.





  • 400g brown cup mushrooms, thickly sliced
  • 8 slices Coles Bakery Stone Baked Multigrain Sourdough Vienna
  • 8 Coles Australian Free Range Eggs, lightly whisked
  • 200g brie, thickly sliced
  • 120g pkt Coles Australian Baby Rocket



Heat a lightly greased large non-stick frying pan over high heat. Cook the mushroom, stirring occasionally, for 5-7 mins or until tender and golden brown. Transfer to a bowl and cover with foil to keep warm.


Meanwhile, preheat a barbecue grill or chargrill on high. Cook the bread for 1-2 mins each side or until lightly charred. Cover to keep warm.


Heat a greased small non-stick frying pan over medium-high heat. Whisk the egg in a large jug with 1/4 cup (60ml) cold water. Season well. Pour one-quarter of the egg mixture into the pan and swirl the pan to cover. Use a wooden spoon to drag the cooked egg from outer edge into the centre, tilting the pan so the uncooked egg comes into contact with the base. Sprinkle with one-quarter of the mushroom and one-quarter of the brie. Gently slide onto a serving plate. Repeat with the remaining egg, mushroom and brie in 3 batches to make 4 omelettes. Serve immediately with rocket leaves and bread.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.