If you love your eggs for breakfast, or you are looking for a fancy brunch, this delicious Mushroom and Tomato Omelette, packed with summer flavours, is just perfect and will take you just minutes to make! Enjoy it anytime – breakfast, lunch or dinner!
Super simple, minimal and easy to throw together, but so gourmet! This is the kind of meal that will keep you full and satiated for hours!
MUSHROOM & TOMATO OMELETTE
This easy mushroom and tomato omelette is a delicious Keto vegetarian breakfast. Super simple, minimal and easy to throw together, but so gourmet!
Course: AssortedCuisine: BritishDifficulty: Easy
Servings
1
servingsTotal time
19
minutesIngredients
2 medium Eggs
50 g Mushrooms
1 small Tomato
1/2 small Onion
1 tbsp Mild Olive Oil
Salt and Pepper
Method
- Lightly beat the eggs.
- Thinly slice the mushrooms, onions and tomatoes.
- Heat the oil in a frying pan.
- First add the onions and fry for 1-2 minutes.
- Add the mushrooms, fry for 2-3 minutes.
- Add the tomatoes, sprinkle with salt and pepper, turn down the heat, put a lid on the pan and simmer for 3-4 minutes.
- In the meantime whisk the eggs lightly with a fork and add salt and pepper.
- Remove the lid, stir the tomatoes and mushrooms around until equally spaced in the pan.
- Pour the egg equally over the tomatoes and mushrooms and replace the lid.
- Cook on a low heat until the egg is set and cooked.
- Using a spatula, carefully turn the omelette over, replace the lid and cook the other side for 2-3 minutes.
Notes
- MACROS: 6.8g Carbs – 18.8g Protein – 23.2g Fat – 297 Calories
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