Tomato and Mushroom Omelette |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
Makes a hearty breakfast or brunch for one, or a light meal for two. Ingredients:
2 large eggs |
1 small potato, grated |
1/4 cup cheddar cheese, grated |
1 teaspoon dried chives |
1 small tomato, diced |
1 large mushroom, diced |
ground black pepper |
Directions:
1. Whisk eggs in a bowl and stir in potato, cheese and chives.
2. Pour mixture into a small frypan (preferably with a lid) that has been lightly sprayed with cooking oil.
3. Evenly spread tomato and mushroom pieces over the top and season generously with black pepper.
4. Cook over low-medium heat for 10-15 minutes until egg has set. You can set under a grill but I find this isn't necessary at a fairly low temperature especially if you cover the frypan during cooking.
|
|