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Tomato and Mushroom Omelette

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Tomato and Mushroom Omelette
tomato mushrooms omelette
Course Main Meal
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
Course Main Meal
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
tomato mushrooms omelette
Instructions
  1. In a large non-stick pan add a splash of olive oil, add tomatoes to pan and cover with a lid over medium heat, cook to blister skin.
  2. Remove from the pan and set aside.
  3. Put pan back on the heat.
  4. Crack eggs into a large mixing bowl and season with a pinch of salt.
  5. Whisk well together.
  6. Thinly slice mushrooms and add them to the pan with a splash of olive oil, cook for 3 minutes.
  7. Remove mushrooms from the pan and keep warm, set aside.
  8. Melt butter in the pan, add the egg mixture to foaming butter, cover with a lid and reduce to a low heat, cook till eggs just set on the bottom.
  9. Arrange mushrooms and tumble in blistered tomatoes on half of omelette, cover with lid again and cook till set.
  10. Sprinkle with cheese and parsley before folding omelette in half with turner.
  11. Serve immediately.
Recipe Notes

For more servings: Multiply the ingredients by the number of servings you need. Use 1/2 cup of the egg mixture for each omelet.

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