Tomato and Mushroom Omelette

Elevate your breakfast game with this satisfying and flavor-packed Tomato and Mushroom Omelette. Bursting with juicy tomatoes, earthy sautéed mushrooms, and a hint of garlic, this recipe creates a delightful medley of flavors inside a perfectly fluffy, golden omelette. The addition of grated cheese and fresh parsley takes every bite to the next level, while a splash of milk ensures the eggs are irresistibly tender. Ready in just 20 minutes, this quick and easy dish makes the perfect start to your day or a light, wholesome brunch idea. Serve it on its own or alongside a crisp side salad for a complete meal that’s as nourishing as it is delicious. With simple ingredients and a touch of gourmet flair, this omelette is your ticket to a restaurant-quality dish at home.

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 1

Ingredients

• 3 large eggs
• 80 grams button mushrooms
• 1 medium tomato
• 2 tablespoons milk
• 1 tablespoon olive oil
• 1 teaspoon unsalted butter
• 1 clove garlic
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 1 teaspoon fresh parsley
• 2 tablespoons grated cheese

Directions

Step 1

Clean and slice the mushrooms thinly. Dice the tomato into small cubes, discarding the seeds if desired. Mince the garlic finely and chop the parsley.

Step 2

In a medium bowl, crack the eggs and whisk them with the milk, salt, and black pepper until well combined.

Step 3

Heat a non-stick skillet over medium heat and add olive oil and butter. Once the butter has melted, add the garlic and sauté for 30 seconds until fragrant.

Step 4

Add the sliced mushrooms to the skillet and cook for 3-4 minutes, stirring occasionally, until they are golden-brown and tender.

Step 5

Add the diced tomato to the skillet and cook for another 1-2 minutes until slightly softened. Remove the mushroom and tomato mixture from the skillet and set aside.

Step 6

Reduce the heat to medium-low and pour the egg mixture into the skillet, tilting it to ensure an even coating across the pan.

Step 7

Cook the eggs for 1-2 minutes or until the edges start to set, but the center is still slightly runny.

Step 8

Evenly spread the mushroom and tomato mixture over one half of the omelette. Sprinkle the grated cheese and chopped parsley on top of the filling.

Step 9

Use a spatula to carefully fold the other half of the omelette over the filling. Cook for an additional 1-2 minutes until the omelette is fully set and the cheese has melted.

Step 10

Slide the omelette onto a plate, garnish with additional parsley if desired, and serve immediately.

Nutrition Facts

Serving size	420.1 grams (420.1g)

Amount per serving	% Daily Value*
Calories	514

Total Fat 37.50g	48%
Saturated Fat 12.30g	62%
Polyunsaturated Fat 1.40g
Cholesterol 584mg	195%
Sodium 2075mg	90%
Total Carbohydrate 17.70g	6%
Dietary Fiber 2.20g	8%
Total Sugars 13.80g
Protein 27.00g	54%

Vitamin D 139IU	693%
Calcium 239mg	18%
Iron 4mg	22%
Potassium 759mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.4%

Protein: 20.9%

Carbs: 13.7%