Tomato, mushroom and cheese omelette
| Recipe By: | Zola Nene |
| Serves: | 1 |
Ingredients
- 50 g Woolworths De Leeuwen semi-soft full fat cheese, diced
- Butter
- 3 Woolworths large free range eggs
- salt and pepper
- olive oil
- 4 sprigs fresh thyme
- 1 brown mushroom, sliced
- 1 bunch vine tomatoes
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat oven to 200°C.
- Slice mushrooms and tomatoes
- Place the tomatoes, mushrooms and thyme into a baking dish, then drizzle with olive oil and season with salt and pepper.
- Roast for 20 minutes until tomatoes soften and mushrooms are cooked.
- Whisk together eggs, salt and pepper in a bowl.
- Heat butter and olive oil in a pan, then add eggs and cook while moving eggs around in the pan gently.
- Once egg is almost set, top with tomatoes, mushrooms and cheese.
- Gently fold omelette over to encase the filling then serve.
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