Easy Tomato and Mushroom Fluffy Omelette with Bread Recipe

06.05.2016 by LadyAlly

Recently, I’ve been trying to eat healthier and also to lose some weight. Honestly, I don’t like dieting since I love food too much. So instead of going on a full-on rabbit food diet, I am still eating yummy food but avoiding sugars, refined and processed food. I’m also eating super heavy breakfast, lighter lunch, and an even lighter dinner with a little healthy snack in between. Anyway, this is one of my quick recipes for breakfast (or brunch) since it takes very short preparation and cooking time. Enjoy!

Ingredients

• 2 large eggs
• 5-6 large cherry tomatoes, diced
• 3 button mushrooms, diced (I like Swiss browns better than white button usually)
• 1 slice of cheese (Personal preference is always sharp cheddar. You can do Swiss Cheese for healthier choice)
• 2 slices of multigrain/wholemeal bread (Pictured here is French Village Bread bought from Village Grocer)
• 1 tbsp olive oil
• 1 tbsp milk
• 1 tsp mixed herbs (Mine is from Tesco Choice. Cheap and good.)
• Salt and pepper to taste

Directions

1. Heat a skillet over the stove.
2. Add 1/2 tbsp of olive oil.
3. Add tomatoes and stir.
4. Add button mushrooms and stir.
   
5. Lower heat to medium and add pepper, salt and herbs. Stir.
6. Once the vegs are soft (taste one to check, but make sure they’re not overcooked), turn off fire and put aside in bowl.
7. Crack both eggs into a bowl, add milk.
8. Whisk the eggs until it becomes a little bubbly. This is to make the egg fluffier.
   
9. Heat skillet.
10. Add 1/2 tbsp oil.
11. Pour egg into skillet and spread it around.
12. Once you can see the edges start to stiffen a little, add the vegs on top.
    
13. Let the egg cook a little, then fold/roll the omelette. Trick is, don’t wait till the egg becomes too cook or it will be too stiff to roll properly.
14. Remove from fire and serve with alfafa and toasted bread with cheese.

Prep time: 5 minutes
Cooking time: 10 minutes