Four Cheese Mexican Omelette







Total Cook Time



  • 2 eggs
  • 4 tbsp. milk
  • 1 tbsp. chopped parsley and chives (mixed)
  • Salt and pepper to taste
  • 2 tsp. Cache Valley® Butter
  • 1 cup mushrooms cut in fourths
  • ⅓ cup sliced tomatoes
  • ½ cup of Cache Valley® Finely Shredded Four Cheese Mexican


  • CRACK eggs into a bowl and mix well with milk, parsley, chives, salt and pepper.
  • HEAT a pan with half of the butter and fry mushrooms for about 5 minutes (or until dry). Remove from the pan and set aside.
  • GREASE the same pan with the rest of the butter and pour in beaten eggs.
  • COOK eggs for about 30 seconds forming a layer for the omelette.
  • PUSH the edges of the egg layer carefully with a spatula to make sure it cooks thoroughly.
  • PLACE mushrooms, tomatoes and half of the Cache Valley® Four Cheese Mexican over half of the egg layer while it is still moist.
  • FOLD egg layer with spatula carefully and let cook for 20 more seconds.
  • TOP omelette with the rest of the cheese.
  • SERVE immediately and enjoy the cheesy goodness from the Valley.