YOUR SOLIN GENERATED RECIPE
Fluffy Egg Omelette with Sautéed Mushrooms, Fresh Tomatoes, and Feta
Delight in this versatile omelette that offers a fluffy texture paired with savory sautéed mushrooms, bright fresh tomatoes, and tangy crumbled feta. Perfect for breakfast, lunch, or dinner, each bite brings a harmonious balance of flavor and nutrition.
INGREDIENTS
4 large Eggs
100g Button Mushrooms
100g Fresh Tomatoes
40g Feta Cheese
1 teaspoon Olive Oil
Salt & Pepper to taste
PREPARATION
Crack the eggs into a bowl and whisk them until well combined. Season with a dash of salt and pepper.
Clean and slice the mushrooms. Dice the tomatoes into small chunks.
Heat a non-stick skillet over medium heat and add the teaspoon of olive oil.
Add the mushrooms to the skillet and sauté for 3-4 minutes until they begin to soften and brown.
Add the diced tomatoes to the mushrooms and cook for an additional 1-2 minutes, allowing the flavors to meld.
Pour the whisked eggs evenly over the sautéed vegetables in the skillet. Allow the eggs to set around the edges.
Sprinkle the crumbled feta cheese evenly over the omelette.
Cook until the eggs are mostly set, then gently fold the omelette in half and cook for another minute to warm through.
Slide the omelette onto a plate and serve immediately.