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Omelet with mushrooms, feta cheese, and cherry tomatoes
Pair this delightful omelet with a side of mixed greens or avocado for a well-rounded, low-carb meal. Consider a drizzle of hot sauce or a sprinkle of smoked paprika for an extra kick.
3 large eggs
1/2 cup sliced mushrooms
1/4 cup crumbled feta cheese
1/2 cup cherry tomatoes, halved
1 tablespoon olive oil
Salt and pepper to taste
Fresh herbs (optional, for garnish)
In a bowl, whisk the eggs until well combined. Season with salt and pepper.
Heat olive oil in a non-stick skillet over medium heat.
Add sliced mushrooms to the skillet and sauté until they are tender and any liquid has evaporated.
Pour the whisked eggs into the skillet, ensuring they cover the mushrooms evenly.
Sprinkle feta cheese and cherry tomatoes evenly over the eggs.
Cook the omelet until the edges start to set, then gently lift the edges with a spatula to let any uncooked egg flow underneath.
Once the omelet is mostly set but still slightly runny on top, fold it in half with the spatula.
Continue cooking for another minute or until the eggs are fully set.
Slide the omelet onto a plate, garnish with fresh herbs if desired, and serve hot.
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98% would recommend