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.
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Recipe Information
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
Instructions
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.
In a medium bowl, crack the eggs and whisk them with the milk, salt, and black pepper until well combined.
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.
Add the sliced mushrooms to the skillet and cook for 3-4 minutes, stirring occasionally, until they are golden-brown and tender.
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.
Reduce the heat to medium-low and pour the egg mixture into the skillet, tilting it to ensure an even coating across the pan.
Cook the eggs for 1-2 minutes or until the edges start to set, but the center is still slightly runny.
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.
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.
Slide the omelette onto a plate, garnish with additional parsley if desired, and serve immediately.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 6.8 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 243 mg | 19% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 830 mg | 18% | |
*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.
