Blog Meal Plan Mushroom and Tomato Omelette Mushroom and Tomato Omelette

Mushroom and Tomato Omelette

10 min Lactose free Breakfast Dairy freeGluten freeLactose freeQuick & Easy
Mushroom and Tomato Omelette
291
Calories
23g
Protein
20g
Fat
6g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Egg - 150 g (3 pcs)
  • Olive oil - 5 ml (1 tsp)
  • Parsley, chopped - 15 g (1 tbsp)
  • Tomato - 180 g
  • Mushroom - 70 g (1 cup)

How to make:

  1. Whisk the eggs in a bowl and add the mushrooms, chopped tomato and chopped parsley
  2. Heat a skillet over a medium heat and add a little oil
  3. Pour the mixture in and cook until it has firmed up
  4. Turn it over and cook for 2-3 minutes the other side. Serve

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