Who said omelets are just for breakfast? Omelets and eggs, in general, are such an easy meal to make, which is why we love making them for lunch. Usually, we’re running around with kids or work and we just want a hot meal, fast. This easy tomato and mushroom omelet recipe is the perfect way to get that!
How To Make Easy Tomato and Mushroom Omelet
This omelet recipe adds mushroom to the usual egg and tomato combination. It is a healthy dish to prepare for breakfast when you are running late for a busy day ahead.
Coat a sauté pan with cooking spray.
Add mushrooms, onion, tomatoes, and pepper then cook over medium-high heat, stirring occasionally, until soft and all liquid has evaporated for about 5 minutes.
Add the rest of the ingredients and lower heat to medium and cook without stirring until the omelet starts to bubble around the edges for about 10 seconds.
Then stir, pushing the mixture toward the center of the pan.
When the bottom is set but the top is slightly wet and creamy, carefully slide the omelet out of the pan onto a serving platter.
Flip one half over the other half to form a half-circle.
Cut the omelet in half.
- Calcium: 86mg
- Calories: 241kcal
- Carbohydrates: 15g
- Cholesterol: 452mg
- Fat: 12g
- Fiber: 4g
- Iron: 4mg
- Potassium: 673mg
- Protein: 18g
- Saturated Fat: 4g
- Sodium: 188mg
- Sugar: 7g
- Vitamin A: 2701IU
- Vitamin C: 87mg
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