First wash and cut tomatoes, mushrooms and parsley. Halve the tomatoes lengthways. Cut the mushrooms into slices and pluck the parsley from the stalks. Put everything aside, portioned and ready to hand.
Whip two eggs for one serving in a small bowl and whisk with a fork.
Heat a small non-stick pan on the stove (medium setting) and brush with a little olive oil. Then immediately add the eggs to the pan and quickly cover evenly with the tomatoes and mushrooms and sprinkle with Ras el Hanout. Wait until the egg is almost completely set. Make sure that it does not burn, if necessary reduce the temperature. Carefully turn the omelette and lightly brown it on the other side.
Turn the omelette again with a spatula and place it half-folded on a plate. Serve the omelette with parsley, ras el hanout, salt and pepper.
A fresh baguette tastes good with it.
For a nice omelette as shown, prepare one omelette for each person from 2 eggs and 2 mushrooms and 3 tomatoes. Good preparation is everything. I use organic eggs for this.
Ingredients
Print Recipe
Pin Recipe