Sun-dried cherry tomato & mushroom cheese omelette Recipe

Cooking Directions

• STEP 1.In a non-stick pan, heat some oil over medium heat.
• STEP 2.Add sliced mushrooms and cook until they are golden brown and tender.
• STEP 3.In a bowl, whisk together eggs, salt, and pepper.
• STEP 4.Pour the egg mixture into the pan and let it cook for a few minutes until the edges start to set.
• STEP 5.Sprinkle the sun-dried tomatoes and grated cheese over one half of the omelette.
• STEP 6.Fold the other half of the omelette over the filling and cook for another minute until the cheese melts.
• STEP 7.Slide the omelette onto a plate and serve hot.

Cooking Tips

• You can use any type of mushrooms you prefer, such as button mushrooms or cremini mushrooms.
• If you don't have sun-dried tomatoes, you can substitute with fresh cherry tomatoes.
• Feel free to add other ingredients like spinach or onions for extra flavor and nutrition.
• Serve the omelette with a side of toast or a fresh salad for a complete meal.

Storage and Serving

• This omelette is best served immediately while it's still hot and fluffy.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, simply place the omelette in a microwave-safe dish and heat it in short intervals until warmed through.