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Farm Sustainability Dashboard

The Farm Sustainability Dashboard has been designed to improve industry best practice and meet evolving community expectations. It has been created for business owners and is appropriate for farms of all sizes.

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.