John Myers
Omelette with Mushrooms, Tomato and Mozzarella
The perfect omelette with mushrooms, tomato and mozzarella recipe with a picture and simple step-by-step instructions.
- 4 piece Organic eggs
- 4 tablespoon Organic milk
- 50 g Mushrooms
- 2 piece Cherries tomatoes
- 0,5 Bullet Mozzarella
- Salt pepper
- 2 teaspoon Oil
- For this dish you need an ovenproof pan. First slide the oven rack onto the lowest rail and then turn on the oven grill, 200 degrees.
- Cut the mushrooms into 1/2 cm thick slices, as well as the tomatoes. Also cut the mozzarella into slices with the egg cutter. Put the eggs and milk in a bowl and whisk well, add a little salt.
- Heat the pan (medium heat) and add the oil. Add the mushrooms, fry them briefly, season with salt. Then pour in the egg mixture, then spread the tomato and mozzarella slices on top. Let fry for about 1 minute. Don’t stir.
- Then put the pan in the oven for 3 minutes. Take out and sprinkle with pepper.
- I served crispy walnut bread and a cucumber salad with the rest of the mozzarella. Is a fine summer meal for two.
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