You can really add any vegetables to an omelette that you like – but these are my favorite! Super filling and really delicious – I usually have these at breakfast time, but they work well for dinner too! (Dairy-free and gluten-free).
Ingredients:
2 Medium Tomatoes
1 Red Onion
1 handful of Button Mushrooms
2 Eggs
2 tbsp Olive Oil
2 tsp Chopped Scallions
2 tsp Chopped Parsley
1 pinch of Salt (optional)
Instructions:
Crack eggs in a bowl and with a fork, mix together the whites and yolk.
Dice tomatoes, mushrooms and onion, and put them in a pan with the olive oil on medium heat and sauté.
While that cooks, chop up scallions and parsley.
Once the onion in the pan begins to go translucent and soft and the mushrooms look like they’ve shrunk, pour mixed egg over the vegetables and put the heat down a little so as not to burn the egg.
Let the egg cook through until you can see it’s no longer liquid (roughly 5-10 minutes), and sprinkle scallions, salt and parsley over it and enjoy!
