Servings: 1
Prep Time: 5 Minutes
Cooking Time: 10 Minutes
1. Finely dice tomatoes. Slice mushrooms and chop fresh basil. Set aside.
2. Crack eggs and whisk in a bowl with salt and pepper to taste.
3. In a non stick skillet, add 1/2 tbsp olive oil and sauté mushrooms and tomatoes. Cook for 4 minutes on medium heat.
4. Once the veggies are cooked, add them to the bowl of whisked eggs and gently mix together.
5. Using the same pan, add 1/2 tbsp of olive oil and swirl around to ensure the pan is coated well.
6. Add the egg/veggie mixture and cook covered for
5 minutes. Turn the heat on low so the bottom doesn’t burn.
7. Once the omelette is cooked, using a rubber spatula gently transfer to a plate and top with cheese and basil. Serve with a pear on the side.
Calories: 479, Carbohydrate: 33 grams, Protein: 22 grams, Fat: 30 grams
