• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit http://www.microsoft.com/windows/ie/ to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Recipes and Cooking

Mushroom Tomato Omelette_15710 1

Mushroom and Tomato Omelette

Mushroom and Tomato Omelette

Mushroom Tomato Omelette_15710 1


  • 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


  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.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people