Easy dinner recipe using eggs: tomato and mushroom-based omelet. This healthy omelet is best served with wilted green spinach.


3 Eggs, lightly beaten

85g button mushrooms, sliced

75g cherry tomatoes, halved

One tablespoon chopped basil

Salt and cracked black pepper

One tablespoon chopped flat-leaf parsley

100g provolone, thinly sliced


  1. Heat some oil in a large, non-stick frying pan. Add the mushrooms to a medium-high heat pan and cook for 4-5 mins until golden brown. Add the tomatoes and cook on medium heat for 1-2 mins until they start to soften. Add basil, pepper, and salt. Cover and keep warm. Remove the pan and wipe it out.
  2. Salt, pepper, and parsley are whisked together. In the same pan, heat a little more oil. Use a spatula and gently swirl the pan to add the egg mixture.
  3. Fold the other half of the omelet over the provolone and cook for another minute. Continue cooking for 1-2 more minutes. Transfer to a plate and top with mushroom mixture. Serve immediately

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