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Oka and Mushroom Omelette

4 portions


  • 60 ml (4 tbsp.) butter
  • 125 ml (1/2 cup) mushrooms, sliced
  • 2 leeks, thinly sliced
  • 30 ml (2 tbsp.) parsley
  • 30 ml (2 tbsp.) fresh cilantro
  • Salt and pepper
  • 6 eggs
  • 60 ml (4 tbsp.) milk
  • 125 ml (1/2 cup) of Oka, grated


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • In a pan, melt butter and cook mushrooms and leeks.
  • Add parsley and cilantro.
  • Add salt and pepper.
  • In a bowl, mix eggs and milk. Salt and pepper.
  • Add egg mixture to the frying pan with mushrooms and leeks.
  • Cook omelette until the bottom is firm while the top remains loose.
  • Add grated cheese.
  • Finish cooking in the oven at 350ºF (175ºC) for about 10 minutes.

You can use this cheese for this recipe



Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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