Tomatoes and Mushroom Omelette

By Foong, on June 5th, 2008

Normally, I do not have time to eat in the mornings so my usual breakfast is just a cup of milk with oats. Occasionally, I do make an effort to cook a nutritious breakfast that is filling, healthy and good. A hearty breakfast is a very good way to start the day. The easiest complete breakfast to make is a tomato and mushroom omelette. It has tomatoes, which is full of vitamins and mushrooms which is also full of nutrients. The eggs are a good source of protein.

So, here’s a recipe for:

Tomatoes & Mushrooms Omelette

Ingredients

4 eggs, whisked till foamy

5 – 10 fresh Swiss brown mushrooms, sliced thinly

5 cherry tomatoes, halved or quartered

2 tbsp fresh milk (add to the eggs and whisked with the eggs)

1 slice cheddar cheese, shredded (optional)

1 tsp mixed fresh herbs, shredded and chopped

Instructions

1. Heat up a non-stick pan and grease it with a dash of olive oil

2. Stir fry the mushrooms and tomatoes for a minute or two.

3. Pour in the eggs and spread out the mushrooms and tomatoes evenly. Cook over low to medium heat.

4. Wait for the bottom to solidify and then using a spatula, push at the sides and let the uncooked runny eggs on top slide to the bottom. Continue doing this until it is all firm and cooked.

5. Turn over the omelette and let it cook for another minute.

6. Sprinkle the cheese over the omelette and then the herbs.

7. Remove from heat and serve hot.

The preparation time for this dish usually takes between 10 to 20 minutes. It is very easy, simple and very wholesome too. This dish could also be served as a side dish for lunch or dinner. You don’t have to add any seasoning or salt to this dish as the tomatoes, milk, cheese, mushrooms and herbs provide more than enough flavour to the omelette. The one pictured above is prepared without cheese and herbs.