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Tomato and Mushroom Omelet

Tomato and Mushroom Omelet

Preparation time:
20 min
Difficulty level:

Nutritional values:

37 g
24 g
29 g


Tomatoes (fresh)Tomatoes (fresh)¼ (37,5 g)
Olive oilOlive oil 1 Teaspoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)2 (120 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Toast bread wholemeal, wholemeal toast breadToast bread wholemeal, wholemeal toast bread2 (70 g)
Mushrooms Mushrooms (fresh)Mushrooms Mushrooms (fresh) 100 g
Spring onions, scallions (fresh)Spring onions, scallions (fresh)1 (46 g)


Step 1:
Wash and clean the spring onion and cut into fine rings. Clean mushrooms, clean with a brush and cut into slices. Wash the tomatoes, cut off the stalk and also cut into slices.
Step 2:
Heat oil in a coated pan. Sauté the spring onion and mushrooms in it over medium heat. Season with salt and pepper and continue to fry over medium heat for 3-4 minutes, turning frequently.
Step 3:
Place egg with 1 pinch of salt in a small bowl and whisk to combine. Pour the beaten egg over the vegetables in the pan and let it fester for about 3-4 minutes. Meanwhile, toast bread and cover with tomato slices. Slide omelet from pan onto bread and serve.

Macronutrient distribution:

The recipe Tomato and Mushroom Omelet is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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