Name: Easy Mushroom & Tomato Omelette Recipe
Total time: 25 min
Yield: 1
Ingredients: 3 eggs, lightly beaten; 85g button mushrooms, sliced; 75g cherry tomatoes, halved; 1 tbsp chopped basil; salt and cracked black pepper; 1 tbsp chopped flat leaf parsley; 100g provolone, thinly sliced

Mushroom and Tomato Omelette

Preparation time 25 mins
Serves 1 person
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Publication 1 April 2020
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Ingredients

3 eggs, lightly beaten
85g button mushrooms, sliced
75g cherry tomatoes, halved
1 tbsp chopped basil
salt and cracked black pepper
1 tbsp 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.