Mushroom & Cheese Omelette Waffles

Recipe by Australian Eggs

Make breakfast or lunch more interesting with these high-protein mushroom and cheddar omelette waffles. Cooked in a waffle maker until golden and cheesy with a crispy base, they’re an easy savoury option for breakfast, brunch or a quick lunch.

Prep 10 minCook 10 minServes 4

Ingredients

Method

30g butter, melted
300g button mushrooms, thinly sliced
5 eggs
1 tbsp finely chopped fresh chives, extra to serve
¾ cup finely grated vintage cheddar cheese, extra to serve
Salt and pepper, to season if desired

Heat butter in a large frying pan over a medium heat. Add mushrooms and cook, stirring for 5 minutes until lightly golden. Remove from pan.
Meanwhile, preheat waffle maker. Wait for the green READY light to go on. Whisk eggs and chives in a jug. Season with salt and pepper if desired.
Reserve 1/3 of the mushrooms for serving. Sprinkle the cheese over waffle plate squares, then sprinkle with remaining mushrooms.
Pour over egg and chive mix. Close lid and cook for 4 minutes or until golden and crunchy on the base. Carefully remove omelette waffles from the waffle maker. Serve crunchy side up, scattered with remaining mushrooms, extra chives and cheese.