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Mushroom and Tomato Omelette

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Preparation time: 25 min
Serves 1 person
4.13 Average Rating
Print Recipe
Published

Ingredients

  • 3 eggs, lightly beaten
  • 85g button mushrooms, sliced
  • 75g cherry tomatoes, halved
  • 1 tbsp chopped basil
  • Cracked black pepper
  • 1 tbsp chopped flat leaf parsley
  • 100g provolone, thinly sliced

Method

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  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 and pepper. Remove, cover and keep warm. Wipe out the pan.
  2. Whisk together the eggs, parsley 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.

Nutrition Per Serve

  • 400g Serving size
  • 2460kJ 588kcal Energy
  • 49.7g Protein
  • 41.5g Total fat
  • 21.3g Saturated fat
  • 2.3g Carbs (total)
  • 2.2g Carbs (sugar)
  • 1220mg Sodium
  • 2.8g Fibre
  • 11.5µg Vitamin D

Reviews

Overall Rating

Average Rating: 4.13

95 reviews

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