Mushroom and Tomato Omelet

4 button mushrooms, thinly sliced

2 small Flavorite tomatoes, seeded, finely chopped

2 tblspns coarsely chopped fresh parsley

1/4 cup grated mozzarella cheese

Salt and pepper to taste

1 egg

2 egg whites

Salad to serve

Fresh herbs to garnish

  • Heat a large, lightly oiled non-stick pan. Add mushrooms; cook stirring, for 1 minute or until soft. Combine mushroom mixture, parsley and cheese in bowl. Season with salt and pepper; mix well.

  • Whisk egg and egg whites in a bowl until egg mixture is light and fluffy.

  • Heat a lightly oiled, non-stick pan. Pour egg mixture into a pan; gently tilt pan to cover base. Cook over a low heat until lightly browned and almost set. Place mushroom mixture onto one half of the omelet; fold over to enclose filling.

  • Serve omelet with salad; garnish with fresh herbs.

  • Serves 1

Hint: Serve omelet for Breakfast or Lunch.

Taken from an issue of "Woman’s Day"

Posted in: All Recipes

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