MUSHROOM AND TOMATO OMELETTE RECIPES
EASY MUSHROOM & TOMATO OMELETTE RECIPE - AUSTRALIAN EGGS
Impress your friends with Australian Eggs quick and easy Mushroom & Tomato Omelette recipe that is sure to keep everyone at the table happy and full!
Categories Dinner Recipes Quick & Easy Breakfast Recipes Vegetarian Meals for One
Total Time 25 minutes
Yield 1
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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 Facts : Calories 588 calories, CarbohydrateContent 2.3 grams carbohydrates, SugarContent 2.2 grams sugar, FatContent 41.5 grams fat, SaturatedFatContent 21.3 grams saturated fat, FiberContent 2.8 grams fiber, ProteinContent 49.7 grams protein, SodiumContent 1220 milligrams sodium, ServingSize 400g
MUSHROOM & TOMATO OMELETTE | HEALTHY RECIPE | WW UK
Provided by WEIGHTWATCHERS.COM
Categories Breakfast
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 1 servings
Number Of Ingredients 6
Steps:
- Mist a nonstick frying pan with calorie controlled cooking spray and put over a medium-high heat. Add 100g halved button mushrooms and cook for 4-5 minutes until golden, then add 100g halved cherry tomatoes and 2 chopped garlic cloves. Cook for 1-2 minutes, then stir through 1 tablespoon roughly chopped fresh basil and season to taste.
- Transfer the mixture to a bowl, cover and keep warm. Wipe the pan clean. In a small bowl, combine 3 eggs and 1 tablespoon roughly chopped fresh basil, then season to taste.
- Mist the pan again and put over a medium heat. Pour in the egg mixture and tilt the pan so the base is covered. Allow the eggs to set, then push the cooked edges into the centre using a spatula, letting any uncooked egg run into the gaps. Repeat until the centre is almost fully set.
- Fold the omelette in half, then spoon over the veg mixture and scatter over some extra fresh basil to serve.
Nutrition Facts : Calories 108 kcal
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