Omelette with mushrooms and tomatoes
Description
The recipe won't take much time. I found the recipe for mushroom and tomato omelette in a cookbook. I really liked it, decided to prepare it for you, and made a photo guide. Serve the mushroom and tomato omelette with a side dish, such as buckwheat or rice. Or simply with toast for breakfast. Tasty and filling. Very easy to make. I recommend it to everyone. Serve hot.
Instructions
- 1
Step 1
Wash and clean the mushrooms. Cut the tomatoes, chop the garlic into small pieces, and slice the mushrooms thinly.
- 2
Step 2
Beat the egg. Season with salt and pepper to taste.
- 3
Step 3
Peel the onion, finely chop and fry.
- 4
Step 4
Add the tomato, garlic, and mushrooms to the almost cooked onions. Simmer everything together, covered, for about 5–8 minutes.
- 5
Step 5
Then add tomato paste to the stewed vegetables and mushrooms. Mix well.
- 6
Step 6
And pour in the beaten egg. When one side of the omelet sets, flip it over. The omelet may fall apart because of the abundant filling, but don't worry—this is how it's supposed to be.
- 7
Step 7
And you'll end up with a wonderful, delicious omelet with mushrooms and tomatoes.