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🍽️ Omelette stuffed with tomatoes, mushrooms and feta cheese

324 kcal · 30 min · 4 servings

Ingredients

• 4 tomatoes
• 100 g oyster mushrooms
• 1 garlic clove
• salt
• pepper (from the mill)
• 8 eggs
• 2 tbsp whipping cream
• butter (for frying)
• 150 g feta
• 1 handful freshly chopped parsley

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut the tomatoes into quarters.
3. 3. Remove the seeds from the tomato pieces.
4. 4. Dice the cored tomatoes into small cubes.
5. 5. Clean the mushrooms of dirt.
6. 6. Break the mushrooms into small pieces.
7. 7. Peel the garlic.
8. 8. Finely chop the garlic.
9. 9. Heat two tablespoons of butter in a pan.
10. 10. Fry the mushrooms and garlic in the hot butter.
11. 11. Fry the mixture for two to three minutes.
12. 12. Season the mushroom mixture with salt and pepper.
13. 13. Remove the pan from the heat.
14. 14. Crumble the feta cheese into small pieces.
15. 15. Fold the tomato cubes into the mushroom mixture.
16. 16. Fold the crumbled feta cheese into the mushroom mixture.
17. 17. Whisk the eggs in a bowl.
18. 18. Stir the cream into the eggs.
19. 19. Heat butter in a pan.
20. 20. Pour a portion of the egg-cream mixture into the hot pan.
21. 21. Stir the egg with a spatula.
22. 22. Continue stirring until the egg sets.
23. 23. Repeat this until four small omelettes are fried.
24. 24. Season the finished omelettes with salt and pepper.
25. 25. Place some of the prepared filling on each omelette.
26. 26. Sprinkle fresh parsley over the filling.
27. 27. Fold the omelettes in half.
28. 28. Serve the omelettes immediately.

Nutrition per serving

• kcal: 324
• Protein: 21 g · Fett/Fat: 24 g · Carbs: 6 g