Omelette with Tomatoes and Mushrooms
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 egg (s), size M
- 1 medium tomato (s)
- 0.5 ½ small onion (s)
- 3 mushrooms, brown, fresh or the smallest can mushrooms
- 1 handful cheese, grated, e.g., Edam
- Butter or margarine
- salt and pepper
- Paprika powder
- Chives, dried
Print Recipe
Pin Recipe Instructions
- Whisk the eggs in a bowl, season with salt, pepper and paprika. Finely chop 1/2 onion, add, cut fresh mushrooms into slices (drain can well) and add, handful of grated cheese as well. Mix everything well again and add about 1 teaspoon of dried chives.
- Heat the butter or margarine in the pan and cut the tomatoes into slices. Fry the slices well on one side until they are lightly browned. Then turn it over and immediately pour the egg mixture over it and turn the stove back to half the heat. Important: put the lid on the pan so that everything sets evenly!
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