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Brown mushroom and brie open omelettes

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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.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Brown mushroom and brie open omelettes


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    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.