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Omelette with Tomatoes and Mushrooms

If you are looking for a quick meal, then this speedy omelette is exactly what you need! It is ready in just 10 minutes, is packed with vegetables and provides a source of protein.
  • cookingtimeCooking time5 minutes
  • preparation timePrep time5 minutes
  • servingsServings2 portions
recipe image Omelette with Tomatoes and Mushrooms

Ingredients

  • 20 gram Flora ProActiv Light
  • 4 eggs
  • 6 mushrooms
  • 100 gram cherry tomatoes
  • 1 red onion
  • 1 sprig fresh thyme
  • 4 slices wholemeal bread
  • 3 tablespoons semi-skimmed milk
  • 2 tablespoons vegetable oil
  • pepper

Nutritional facts

Energy (kcal)488 kcal
Energy (kJ)2083 kJ
Protein (g)23.8 g
Carbohydrate incl. fibre (g)38.2 g
Carbohydrate excl. fibre (g)33.9 g
Sugar (g)8.9 g
Fibre (g)7.0 g
Fat (g)27.1 g
Saturated fat (g)5.0 g
Unsaturated fat (g)18.6 g
Monounsaturated fat (g)7.8 g
Polyunsaturated fat (g)10.8 g
Trans fat (g)0.1 g
Cholesterol (mg)434 mg
Sodium (mg)485 mg
Salt (g)1.21 g
Vitamin A (IU)1061 IU
Vitamin C (mg)11.7 mg
Calcium (mg)131 mg
Iron (mg)3.86 mg
Potassium (mg)730 mg

Instructions

  1. Beat the eggs with the milk and a little pepper. Wash the mushrooms and cherry tomatoes, and cut them into thin slices along with the onion.
  2. Heat half of the vegetable oil in 2 medium frying pans. Divide the egg mixture between both pans. Reduce the heat, cover the pans with a lid and let the egg set for 3 to 4 minutes.
  3. Heat the rest of the oil in a wok and stir fry the tomatoes, onion and mushrooms for about 3 minutes. Season with pepper.
  4. Meanwhile, toast the slices of bread.
  5. Cover one half of the omelettes with the vegetables, sprinkle with some fresh thyme and fold them shut. Slide the omelettes on the plates and serve with the toast and Flora ProActiv.