Omelette with tomatoes and mushrooms

Ingredients for 1 servings:

• 2 eggs, size M
• 1 m.-sized tomato(s)
• ½ small onion(s)
• 3 mushrooms, brown, fresh or the smallest can of mushrooms
• 1 handful of cheese, grated, e.g. Edam
• Butter or margarine
• salt and pepper
• Paprika powder
• Chives, dried

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Whisk the eggs in a bowl and season with salt, pepper, and paprika. Finely chop 1/2 an onion and add it. Slice the fresh mushrooms (drain the can well) and add them, along with a handful of grated cheese. Mix everything well again and add about 1 teaspoon of dried chives. Heat the butter or margarine in a pan and slice the tomatoes. Fry the slices well on one side until lightly browned. Then flip them over and immediately pour the egg mixture over them and reduce the heat to medium. Important: Keep the lid on the pan so everything cooks evenly!