Egg Omelette with Tomatoes and Mushrooms
Posted by Andrew
Tomatoes, Sliced Mushrooms, Salt And Pepper, Cheddar Cheese, Eggs
Electric Egg Cooker For Poached, Scrambled or Hard Boiled Eggs
Egg Omelette with Tomatoes and Mushrooms Recipe
This Egg Omelette with Tomatoes and Mushrooms is a quick and easy breakfast option that is delicious and healthy.
Ingredients
- 1/2 cup chopped tomatoes
- 1/2 cup sliced mushrooms
- Season with salt and pepper to taste
- 1/4 cup shredded cheddar cheese
- 2 eggs
Time Needed
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Instructions
- 2 eggs whisked in a mixing bowl with salt and pepper to taste Melt butter in a nonstick skillet over medium heat.
- Cook for 2-3 minutes, or until the tomatoes and mushrooms are slightly softened, in the pan with the chopped tomatoes and sliced mushrooms.
- Pour in the egg mixture and cook until the bottom is set.
- Top the omelette with shredded cheddar cheese and fold it in half with a spatula.
- Cook for another 2-3 minutes, or until the cheese is melted and the eggs are cooked through.
- Transfer the omelette to a plate and serve immediately.
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