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🍳 Mushroom and Tomato Omelet with Fresh Chives

409 kcal · 30 min · 4 servings

Ingredients

• mushrooms, white 250 g
• vine tomatoes 2 pcs.
• chives, fresh 10 g
• eggs 8 pcs.
• milk 100 ml
• salt pinch
• pepper, black ground pinch
• oil 2 tbsp
• butter 1 tbsp
• rye bread 4 slices

Instructions

1. 1. Clean the mushrooms with a kitchen towel and slice them thinly.
2. 2. Wash the tomatoes, remove the hard stems, and cut them into small pieces.
3. 3. Wash the chives, shake them dry, and cut them into fine rings.
4. 4. Whisk the eggs in a bowl with the milk and season with salt and pepper.
5. 5. Heat oil in a pan over high heat and fry the mushrooms for about 3 minutes.
6. 6. Season the mushrooms with salt and pepper and add the butter.
7. 7. Wait until the butter has melted, then pour the egg mixture over the mushrooms.
8. 8. Reduce the heat to low and cook the omelet for 8 to 10 minutes until the egg is fully set.
9. 9. Distribute the tomato pieces and chives evenly over the omelet.
10. 10. Cut the omelet into portions, plate it, and serve with rye bread.

Nutrition per serving

• kcal: 409
• Protein: 29 g · Fett/Fat: 22 g · Carbs: 28 g