Recipes and Cooking

Mushroom and tomato omelette

MUSHROOM AND TOMATO OMELETTE Preparation time 25 mins Serves 1 person

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

  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, salt and pepper. Remove, cover and keep warm. Wipe out the pan.
  2. 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.
  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

  • 400g Serving size
  • 2430kj Energy
  • 581cal Energy
  • 48g Protein
  • 41g Total fat
  • 22g Saturated fat
  • 3g Carbs (total)
  • 2g Carbs (sugar)
  • 1210mg Sodium
  • 4g Fibre

All nutrition values are per serve.