Name: Mushroom and Tomato Mediterranean Omelette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: Mediterranean
Ingredients: 2 large eggs; 1/2 cup mushrooms, sliced; 1/2 cup cherry tomatoes, halved; 1 tablespoon olive oil; Salt and pepper to taste; 1 tablespoon fresh oregano (or 1 teaspoon dried); 1 tablespoon fresh basil (or 1 teaspoon dried); Crumbled feta cheese (optional)

A delightful blend of earthy mushrooms, juicy tomatoes, and savory Mediterranean herbs, this Mushroom and Tomato Mediterranean Omelette is a quick and healthy dinner option. Packed with flavors and rich in nutrients, it’s a delicious twist on the classic omelette, ideal for anyone craving a light, satisfying meal.

Recipe Tips and Tricks

Use Fresh Herbs: Fresh oregano and basil elevate the Mediterranean flavor, but dried herbs will work if fresh isn’t available.
Pre-cook the Veggies: Sauté the mushrooms and tomatoes ahead of time to avoid a soggy omelette.
Don’t Overcrowd the Pan: For a fluffier omelette, avoid overloading the pan with ingredients.

Why You’ll Love This Recipe

This Mushroom and Tomato Mediterranean Omelette combines the best of fresh vegetables, aromatic herbs, and creamy eggs, creating a balance of savory and rich flavors. It’s low in calories yet high in nutrients, offering a perfect dinner for those seeking a satisfying yet healthy meal. Plus, it’s ready in just 20 minutes, making it the perfect weekday dinner for busy individuals. The use of Mediterranean ingredients ensures that you enjoy an authentic and mouthwatering taste while maintaining a light and nutritious profile.

Yield: 1 serving

Mushroom and Tomato Mediterranean Omelette

A healthy and flavorful Mushroom and Tomato Mediterranean Omelette with fresh herbs, perfect for a quick and satisfying dinner.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

2 large eggs
1/2 cup mushrooms, sliced
1/2 cup cherry tomatoes, halved
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon fresh oregano (or 1 teaspoon dried)
1 tablespoon fresh basil (or 1 teaspoon dried)
Crumbled feta cheese (optional)

Instructions

Prepare Vegetables: Slice the mushrooms and halve the tomatoes. Set aside.
Sauté the Veggies: Heat olive oil in a non-stick pan over medium heat. Add the mushrooms and sauté until they soften, about 3-4 minutes. Add the tomatoes and cook for another 2 minutes until they begin to soften.
Whisk the Eggs: In a bowl, whisk the eggs with salt, pepper, oregano, and basil.
Make the Omelette: Pour the egg mixture over the vegetables in the pan. Let it cook on low heat for 3-4 minutes until the edges begin to set.
Fold the Omelette: Gently fold one side of the omelette over the vegetables, creating a half-moon shape. Cook for another 2 minutes until the eggs are fully set but still soft inside.
Serve: Optionally, top with crumbled feta cheese and garnish with fresh basil or oregano.

Notes

For fluffier eggs, whisk in a tablespoon of water or milk.
Use a lid while cooking to help set the top of the omelette without flipping it.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 376Total Fat 30gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 19gCholesterol 397mgSodium 703mgCarbohydrates 10gFiber 3gSugar 5gProtein 19g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Eggs: Opt for organic or free-range eggs to enhance the flavor and texture of your omelette.
Mushrooms: Choose fresh button mushrooms or cremini mushrooms for a mild flavor and smooth texture. You can also experiment with shiitake or portobello mushrooms for a more intense taste.
Tomatoes: Use ripe, juicy tomatoes for the best flavor. Cherry or grape tomatoes work wonderfully for added sweetness.
Olive Oil: Extra virgin olive oil brings a rich, fruity flavor and is an essential ingredient in Mediterranean cooking.
Feta Cheese (Optional): If you’re a fan of cheese, adding crumbled feta will give a salty, creamy bite that complements the omelette’s fresh ingredients.

Variations and Substitutions

Add Greens: Spinach or arugula can be tossed in with the mushrooms and tomatoes for added color and nutrients.
Cheese Alternatives: Try goat cheese or ricotta if you prefer a milder, less salty cheese than feta.
Vegetarian or Vegan Options: For a vegan version, use chickpea flour as an egg replacement and nutritional yeast for a cheesy flavor.
Spicy Kick: Add a sprinkle of chili flakes or a dash of hot sauce for a spicy Mediterranean twist.

Storage Options

Fridge: Store leftover omelette in an airtight container in the fridge for up to 2 days.
Reheating: To reheat, warm it in a skillet over low heat to avoid drying it out. You can also microwave it for a few seconds, but the texture may change.
Freezing: While omelettes can be frozen, the texture may alter slightly after thawing. Wrap it tightly in plastic wrap or foil before freezing for up to a month.