PERFECT OMELET WITH MUSHROOMS AND CHEESE
A perfect omelet filled with cheese, mushrooms, and tomatoes. Mmmmmm...sounds so good! It also can become your go-to post-workout meal because of simplicity and loads of proteins!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast, Lunch, Vegetarian
Cuisine: French
Keyword: omelet with cheese, perfect omelet, simple omelet
Servings: 1
Calories: 391kcal
OMELET
- 2 large eggs
- 50 g champignons diced
- 50 g cherry tomatoes diced
- 30 g shredded cheese of your choice
- 10 g unsalted butter
- Sea salt
- Freshly ground black pepper
- Garlic powder
TOPPINGS
- 1 green onion chopped
- Sriracha
- Sour cream optional
Crack 2 large eggs into a bowl and beat them thoroughly with a fork. Season with pepper and salt and set aside.
Heat a non-stick 10-inch skillet over medium-high heat and add the butter.
Once the butter has melted, add the mushrooms with cherry tomatoes and season with salt, ground black pepper, and garlic powder. Cook for 3 minutes or until golden brown. Remove cooked vegetables from the skillet, place them into a bowl, add shredded cheese, and mix it all together. Set aside.
Pour the beaten egg mixture into the same skillet allowing them to cover the entire bottom, creating a round egg crepe. Let it cook for about 1 minute.
Spread the veggies and cheese blend on half of the egg crepe and then fold in half. (It might be a tricky process! The egg crepe is pretty thin, so you need to work fast or use two spatulas to fold it without breaking it.) Cook for 2 more minutes, then carefully flip and cook for one more minute.
Serve it on a plate with chopped green onion, sriracha, and sour cream - if desired.
Calories: 391kcal