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Mushroom and tomato omelette

Yields1 ServingTotal Time25 mins

This traditional mushroom and tomato omelette is quick and easy to whip up for brunch, made even better with Casaccio farm-fresh eggs.

 3 Casaccio eggs, lightly beaten
 85 g button mushrooms, sliced
 75 g cherry tomatoes, halved
 1 tbsp basil, chopped
 1 tbsp flat leaf parsley, chopped
 100 g provolone cheese, thinly slices
 Salt and cracked black pepper

Heat a little oil in a large non stick frying pan. Add the mushrooms and cook over medium high heat for 4-5 minutes until golden brown.


Add tomatoes and cook for 1-2 minutes until just starting to soften. Stir through basil, salt and pepper. Remove, cover and keep warm. Wipe out the pan.


Whisk together the eggs, parsley, salt and pepper. Heat a little extra oil in the same pan. Add the egg mixture and swirl around the pan, using a spatula to move gently until the omelette is just set.


Lay the provolone over half the omelette, cook for a minute then fold the other half over. Cook for another 1-2 minutes, then transfer to a serving plate and spoon over mushroom mix. Serve immediately.

Nutrition Facts

Servings 0