Mushroom Omelette
Whisk the eggs with a pinch of salt and pepper until smooth. Thinly slice the mushroom and tomato.
- Cook30 min
- Total30 min
- Serves2
- LevelEasy
Ingredients
- 3 eggs
- 1 oz(28g) butter or olive oil for dairy-free
- ¼ yellow onion, chopped
- 4-6 mushrooms, sliced
- to taste salt and pepper
- 1 tomato, sliced for serving
Preparation
- Whisk the eggs with a pinch of salt and pepper until smooth. Thinly slice the mushroom and tomato.
Method
- Heat oil or melt the butter over medium heat, add the chopped onion and sliced mushroom and cook.
- Until soft then pour the egg mixture over the mushroom and onion.
- When the omelette cooked and firm, slide a spatula under the omelette and flip it to another side.
- Cook until the omelette cooked through and lightly golden, garnish with sliced tomatoes.
