By Thomas McCrary Jr.
In a medium bowl, crack the eggs and whisk them together with a pinch of salt and pepper until frothy. Set aside.
Heat 1/2 tablespoon of ghee or olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and tender, about 5 minutes.
Add the halved cherry tomatoes to the mushrooms in the skillet. Cook for another 2-3 minutes until the tomatoes are slightly softened. Season with a little salt and pepper. Remove the mixture from the skillet and set aside.
Wipe the skillet with a paper towel and add the remaining 1/2 tablespoon of ghee or olive oil. Pour the whisked eggs into the skillet and cook over medium-low heat, gently stirring with a spatula until the eggs begin to set, about 3-4 minutes.
Sprinkle the cooked mushroom and tomato mixture evenly over one half of the omelette, followed by the chopped fresh herbs.
Using the spatula, carefully fold the other half of the omelette over the filling. Cook for another minute to ensure the omelette is fully set.
Slide the omelette onto a plate, cut in half if desired, and serve immediately while warm.
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Vegetarian Quick Meals recipe is ready in 20 minutes and features large eggs, mixed mushrooms, sliced, ghee or olive oil and other delicious ingredients. Contains 320 calories total.
In a medium bowl, crack the eggs and whisk them together with a pinch of salt and pepper until frothy. Set aside.
Heat 1/2 tablespoon of ghee or olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and tender, about 5 minutes.
Add the halved cherry tomatoes to the mushrooms in the skillet. Cook for another 2-3 minutes until the tomatoes are slightly softened. Season with a little salt and pepper. Remove the mixture from the skillet and set aside.
Wipe the skillet with a paper towel and add the remaining 1/2 tablespoon of ghee or olive oil. Pour the whisked eggs into the skillet and cook over medium-low heat, gently stirring with a spatula until the eggs begin to set, about 3-4 minutes.
Sprinkle the cooked mushroom and tomato mixture evenly over one half of the omelette, followed by the chopped fresh herbs.
Using the spatula, carefully fold the other half of the omelette over the filling. Cook for another minute to ensure the omelette is fully set.
Slide the omelette onto a plate, cut in half if desired, and serve immediately while warm.
Calories per Serving: 320
Your Rating:
