Tomato and Mushroom Omelette
At a Glance
- Prep
- 5 minutes
- Cook
- 10 minutes
- Total
- 15 minutes
- Servings
- 1-2 serving(s)
Categories
- Breakfast
- Brunch
- Australian
- Stovetop
- Easy
Dietary
- Vegetarian
Allergens
- Eggs
- Milk
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Make and share this Tomato and Mushroom Omelette recipe from Food.com.
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Equipment
Bowl, whisk, small frying pan with lid
Ingredients
- 2 large eggs
- 1 small potato, grated
- 1/4 cup cheddar cheese, grated
- 1 teaspoon dried chives
- 1 small tomatoes, diced
- 1 large mushroom, diced
- ground black pepper
Instructions
Whisk eggs in a bowl and stir in potato, cheese and chives.
Pour mixture into a small frypan (preferably with a lid) that has been lightly sprayed with cooking oil.
Evenly spread tomato and mushroom pieces over the top and season generously with black pepper.
Cook over low-medium heat for 10-15 minutes until egg has set. You can set under a grill but I find this isn't necessary at a fairly low temperature especially if you cover the frypan during cooking.
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