Mushroom, herb and cheese omelette

All Blacks' Brodie Retallick shares his mushroom, herb & cheese omelette recipe in the newly released NZ Rugby Stars Cookbook, available from good bookstores now

Serves 1



  • 3 large eggs 
  • Salt and freshly ground black pepper 
  • 1 tablespoon chopped parsley and chives 
  • 2 good knobs of butter 
  • Handful of sliced button mushrooms 
  • ½ cup grated melting cheese, such as Gruyère


  1. Break the eggs into a bowl. Season with salt and pepper, and add the herbs. Mix well using a fork. 
  2. Heat a small non-stick frying pan over a medium heat. Add a good knob of butter, then add the mushrooms. Cook until the mushrooms begin to colour, about 5 minutes, then transfer to a plate. 
  3. Add the remaining knob of butter to the pan and allow to melt. When the butter is sizzling, add the eggs. Leave to cook until the eggs are almost set but still a bit liquid on top. Sprinkle in the cooked mushrooms and then the cheese. 
  4. Remove the pan from the heat. Loosen the edge of the omelette from the pan with a small spatula. Fold over one side of the omelette to enclose most of the filling, then slide it onto a warmed plate and serve straight away. 

BRODIE RETALLICK has cemented his status as a world-class lock thanks to his high work rate and uncompromising attitude, as well as his confidence in performing the lock’s core role. He made his debut for the Chiefs Super Rugby side and his debut for the All Blacks just a few months apart in 2012.

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