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🍽️ Mushroom Omelette with Tomatoes

328 kcal · 30 min · 4 servings

Ingredients

• 1 spring onion
• 100 g button mushrooms
• 1 small tomato
• 1 tbsp rapeseed oil
• salt
• pepper
• 1 egg (size L)
• 1 tbsp mineral water (with carbonation)
• 45 g whole wheat toast (1.5 slice)

Instructions

1. 1. Wash the spring onions thoroughly.
2. 2. Remove the tough ends and slice the onions into fine rings.
3. 3. Clean the mushrooms with a brush to remove dirt.
4. 4. Slice the mushrooms into thin pieces.
5. 5. Wash the tomato under running water.
6. 6. Remove the hard stem area at the top.
7. 7. Slice the tomato as well.
8. 8. Heat the oil in a non-stick pan.
9. 9. Add the spring onions and mushroom slices to the hot pan.
10. 10. Sauté the vegetables over medium heat.
11. 11. Season the mixture with salt and pepper.
12. 12. Continue cooking the vegetables for 3 to 4 minutes, turning frequently.
13. 13. Crack the egg into a small bowl.
14. 14. Add a pinch of salt.
15. 15. Pour in the mineral water.
16. 16. Whisk the mixture thoroughly with a whisk.
17. 17. Pour the egg mixture over the vegetables in the pan.
18. 18. Let the omelette set for 3 to 4 minutes.
19. 19. Toast the bread in a toaster.
20. 20. Top the toast bread with the tomato slices.
21. 21. Carefully remove the omelette from the pan.
22. 22. Place the omelette on top of the bread.
23. 23. Serve the dish immediately.

Nutrition per serving

• kcal: 328
• Protein: 15 g · Fett/Fat: 19 g · Carbs: 23 g