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Mushroom and Tomato Omelet

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4 servings
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 8 eggs or egg whites
  • 1/2 cup sliced mushrooms
  • 1/2 cup sliced cherry tomatoes or diced roma
  • 1/4 cup onion
  • 1/4 cup feta cheese
  • Salt to taste
  • Pepper to taste
  • 1 T olive oil

Method
 

  1. Crack the eggs and whisk them together in a mixing bowl.
  2. Slice, dice, and chop the vegetables.
  3. Heat olive oil in a saute or frying pan.
    Add the vegetables and saute until they have become slightly softer, set aside.
  4. Pour eggs into the saute pan and roll it around. Sprinkle with salt and pepper. Let the eggs start to set.
  5. Place the vegetables and feta in the middle of it.
    Gently fold the eggs in half.
    Cook until the eggs are set to your liking.
    Serve!
  6. Gently fold the eggs in half.
    Cook until the eggs are set to your liking.
    Serve!

Notes

You can add other ingredients into the middle to make it more to your liking!