Potato, Mushroom and Tomato Omelet

Ingredients

• Egg2 count (110 g)
• Tomato1/2 count (65 g)
• Potato1/2 medium (90 g)
• Mushrooms1/2 cup (35 g)
• Garlic1 clove (3 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Clean and slice the mushrooms. Peel and slice the potato. Chop the garlic and cut the tomato into pieces.

2. 2

   Step 2

   Boil water with some salt in a small pot. Once boiling, add the potatoes.

3. 3

   Step 3

   Cook until soft for about 10 minutes. Remove, drain and set aside.

4. 4

   Step 4

   In the meantime, heat half the oil in a pan over medium heat.

5. 5

   Step 5

   Add the mushrooms with the garlic and a pinch of salt. Fry until brown. Remove and set aside.

6. 6

   Step 6

   Then, crack the eggs into a bowl and add a pinch of salt and pepper. Beat.

7. 7

   Step 7

   Add the potatoes, mushrooms and tomatoes to the egg mixture.

8. 8

   Step 8

   Use a non-stick pan, put the remaining oil and spread. Preheat over medium heat.

9. 9

   Step 9

   Once heated, pour the mixture. Cover and cook for about 6-7 minutes. When the egg sets, remove and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Potato, Mushroom and Tomato Omelet can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.