Tomato and Mushroom Omelet with Toasts

Ingredients

• Egg2 count (110 g)
• Mushrooms1/2 cup (35 g)
• Tomato1/2 count (65 g)
• Garlic1 clove (3 g)
• Oil1/2 tablespoon (5 ml)
• Sliced Bread1 slice (40 g)

Instructions

1. 1

   Step 1

   Clean and slice the mushrooms. Chop the garlic and slice the tomato.

2. 2

   Step 2

   Heat half the oil in a pan over medium heat and add the mushrooms with the garlic and a pinch of salt.

3. 3

   Step 3

   Slightly fry and let cook for 5 minutes until the mushrooms are browned. Remove and set aside.

4. 4

   Step 4

   Crack the eggs into a bowl and add a pinch of salt and pepper. Beat.

5. 5

   Step 5

   Add the mushrooms and tomato to the mixture. Then preheat the same pan over medium heat with the remaining oil.

6. 6

   Step 6

   Once heated, pour the mixture, cover and cook for 6-7 minutes.

7. 7

   Step 7

   Once the egg is set, remove and serve with the bread.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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