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Recipes and Cooking

Mushroom Tomato Omelette_15710 1

Mushroom and Tomato Omelette

Mushroom and Tomato Omelette

Mushroom Tomato Omelette_15710 1

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

  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.

Nutritional Information

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

All nutrition values are per serve.

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