Omelet with Sautéed Mushrooms and Toasts

Ingredients

• Egg2 count (110 g)
• Mushrooms1/2 cup (35 g)
• Parsley1 tablespoon (4 g)
• Bread1/2 count (30 g)
• Oil1/2 tablespoon (5 ml)
• Garlic1 pinch (1 g)

Instructions

1. 1

   Step 1

   Preheat a pan over medium heat with half the oil while you slice the mushrooms.

2. 2

   Step 2

   Once heated, saute the mushrooms for 5 minutes. Add a pinch of garlic paste or powder and salt and pepper to taste. Set aside.

3. 3

   Step 3

   Then crack the eggs in a bowl and add salt and pepper to taste. Whisk until obtaining an even mixture.

4. 4

   Step 4

   Heat a pan over medium heat. Once heated, pour the remaining oil, spread and add the whisked eggs.

5. 5

   Step 5

   Cover and cook over medium-low heat until it sets for about 4 minutes.

6. 6

   Step 6

   Carefully flip the omelet using a slotted spoon and lower the heat. Add half the mushrooms and chopped parsley.

7. 7

   Step 7

   Fold and cook for 2-3 more minutes. Remove from heat.

8. 8

   Step 8

   At the same time, slice the bread and toast both sides over low heat. Be careful it doesn't burn.

9. 9

   Step 9

   Serve the omelet with the mushrooms and toasts on a plate. Optional: Add tomato salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Omelet with Sautéed Mushrooms and Toasts can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.