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Low-carb omelet with mushrooms, tomatoes and melted cheese

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Ingredients for 1 servings:

  • 3 eggs
  • 4 mushrooms
  • 1 tomato(s)
  • ½ onion(s)
  • 2 slice(s) processed cheese, e.g. Scheibletten
  • some paprika powder, sweet
  • salt and pepper
  • some basil leaves
  • some oil for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Heat a little oil in a pan. Add diced mushrooms, tomatoes, and onions. Season with paprika, salt, and pepper. Whisk the eggs and season with salt. Add them to the roasted vegetables. Once the eggs are set, sprinkle the basil over the eggs and place the slices of cheese on one side of the omelet. Tip: If you don’t like processed cheese, you can also use coarse Parmesan cheese. Finally, turn the omelet out onto a plate, folding it shut.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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