Mushroom, Tomato, and Rosemary Omelet
I love the combination of the sauteed cremini mushrooms and the sweet early girl tomato in this omelet. The rosemary adds a nice flavor to the eggs as well.Serves 1-2
Ingredients
- 5 large eggs
- 12 cremini mushrooms , ends trimmed, sliced
- 1 early girl tomato , cut into large chunks
- Needles from one rosemary sprig , chopped
- 5 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- In a large cast-iron skillet, heat 3 tablespoons olive oil over medium-high heat. Add the mushrooms to the skillet, season with salt and pepper, and cook for 6-7 minutes or until they are soft, stirring. Add the tomatoes and rosemary and cook for an additional 3 minutes, stirring. Remove from the heat and set aside.
- Add the eggs to a medium bowl. Season with salt and pepper and whisk until combined. Set aside.
- In a medium cast-iron skillet, heat the additional 2 tablespoons olive oil over medium-high heat. Pour the eggs into the skillet and cook for 4-5 minutes or until just set. Spoon the mushrooms and tomatoes evenly on one side of the omelet and fold the other side over.
- Transfer the omelet to a large plate. Serve immediately.
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