Sundried Tomatoes, Feta Cheese, and Mushrooms Omelet
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Ingredients:
4 large eggs
1/4 cup milk (optional for fluffier omelet)
1/4 cup sun-dried tomatoes, chopped
1/2 cup mushrooms, sliced
1/4 cup crumbled feta cheese
1 tablespoon olive oil
1 tablespoon butter
Salt and black pepper, to taste
Fresh parsley, chopped (optional for garnish)
Instructions:
Prepare the Ingredients:
In a small bowl, whisk the eggs with the milk (if using), salt, and black pepper.
Cook the Vegetables:
Heat the olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and cook until they are soft and lightly browned, about 3-4 minutes.
Add the chopped sun-dried tomatoes and cook for another 1-2 minutes. Remove the vegetables from the skillet and set aside.
Cook the Omelet:
In the same skillet, melt the butter over medium heat. Pour in the egg mixture and let it cook undisturbed for about 2 minutes until the edges start to set.
Sprinkle the cooked mushrooms, sun-dried tomatoes, and crumbled feta cheese evenly over one half of the omelet.
Fold and Finish:
Using a spatula, carefully fold the other half of the omelet over the filling. Cook for another 1-2 minutes until the eggs are fully set and the cheese is slightly melted.
Slide the omelet onto a plate and garnish with fresh parsley if desired.
Serve:
Serve the omelet hot, accompanied by a side salad or toast if desired.
Nutritional Facts (per serving):
Calories: 300
Protein: 18g
Carbohydrates: 5g
Fiber: 1g
Sugars: 3g
Fat: 24g
Saturated Fat: 9g
Cholesterol: 400mg
Sodium: 500mg
