Mushroom and Tomato Omelette

Mushroom and Tomato Omelette

Recipe by: Australian Eggs
www.australianeggs.org.au

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98 Collected

Difficulty

Easy

Category

Cuisine

Prep: 10 minutes

Cook: 15 minutes

Makes: 1

Make a tomato and mushroom omelette recipe as an easy dinner idea made with eggs. Serve this healthy omelette recipe with wilted spinach.

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Mushroom and Tomato Omelette

Ingredients:

3 eggs, lightly beaten 85g button mushrooms, sliced 75g cherry tomatoes, halved 1 tablespoon chopped basil Salt and cracked black pepper 1 tablespoon chopped flat leaf parsley 100g provolone, thinly sliced

Method:

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
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
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

Related: Breakfast Brunch Lunch Dinner Weekends Father's Day Mother's Day Breakfast Brunch Lunch French 30 minute meals Healthy Dinners Gluten Free High Protein

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