Mushroom and Tomato Omelette
Mushroom and Tomato Omelette
- Preparation time 25 mins
- Serves 1 person
- Download as PDF
- Publication
- Categories
Share this

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.
Nutritional Information
- Serving size 401
- Energy 2430kJ 581kcal
- Protein 47.9g
- Total fat 41.1g
- Saturated fat 21.7g
- Carbs (total) 2.7g
- Carbs (sugar) 2.3g
- Sodium 1370mg
- Fibre 3.9g
All nutrition values are per serve.