Tomato and Mushroom Omelette

  • 2 eggs
  • 2 medium vine tomatoes, sliced
  • 4 oz. (100g) button mushrooms, halved
  • 2 level tsps low-salt butter
  • freshly ground pepper
  • 1 tbsp. cold water
  • rosemary and thyme, to taste

  1. Cook the mushrooms in water for 5 minutes

  2. Melt the butter in a pan (cast-iron if you've got it)

  3. Beat the eggs, seasoning and water together and
    pour into the pan

  4. Now the heat should be medium low. Slowly let the egg move around the pan, but don't scramble it. As the egg sets, lift the edges with a spatula and tilt the pan so the watery egg slides into its place.

  5. When the omlette begins to set add the tomatoes
    and the mushrooms

  6. Fold the omelette in half, turn the heat up a smidge until brown, and serve

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