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
- 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.
- 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.
- 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