Mushroom and Tomato Omelette
Prep:  10 minutes
Cook:  15 minutes
Makes:  1
Average: 4.3 (32 votes)
Difficulty:
Cuisine:
Saved:
French
128
Recipe by: Australian Eggs
Make a tomato and mushroom omelette recipe as an easy dinner idea made with eggs. Serve this healthy omelette recipe with wilted spinach.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Mushroom and Tomato Omelette
Ingredients:
Method:
  1. Heat a little oil in a large non stick frying pan. Add the mushrooms and cook over medium high heat for 4-5 minutes until golden brown. Add tomatoes and cook for 1-2 minutes until just starting to soften. Stir through basil, salt and pepper. Remove, cover and keep warm. Wipe out the pan
  2. Whisk together the eggs, parsley, salt and pepper. Heat a little extra oil in the same pan. Add the egg mixture and swirl around the pan, using a spatula to move gently until the omelette is just set
  3. Lay the provolone over half the omelette, cook for a minute then fold the other half over. Cook for another 1-2 minutes, then transfer to a serving plate and spoon over mushroom mix. Serve immediately
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.