Ingredients for Tomato And Mushroom Omelette
- 2 large eggs
- Potato
- Cheddar Cheese
- Dried Chives
- 1/2 cup chopped tomatoes
- Mushroom
- Ground Black Pepper
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How to Make Tomato And Mushroom Omelette
- Whisk together eggs, milk, salt, and pepper in a bowl.
- Heat olive oil in a non-stick skillet over medium heat.
- Sauté mushrooms and tomatoes in the hot skillet for about 5 minutes, until softened.
- Pour the egg mixture into the skillet.
- Cook for 2-3 minutes, or until the edges are set.
- Sprinkle with cheese (optional).
- Using a spatula, gently lift the edges of the omelette and tilt the pan to allow uncooked egg to flow underneath.
- Fold the omelette in half and cook for another minute, or until the eggs are cooked through.
- Slide the omelette onto a plate and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
18g
Fat
45g
Carbs
11g
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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific For 1 Or 2 Omelets And Frittatas Breakfast Eggs Dairy Australian Easy Beginner Cook Vegetarian Eggs Stove Top Dietary Low Sodium Low Calorie Low Carb Low In Something Brunch Equipment Number Of Servings
