Mushroom and tomato omelette

by Ed Halmagyi


  • 1 red onion, sliced
  • 2 cloves garlic, sliced
  • 2 Tbsp extra virgin olive oil
  • 4 large Swiss Brown mushrooms, sliced thickly
  • 1 green zucchini, sliced
  • 2 Roma tomatoes, diced
  • ¼ bunch parsley leaves, picked
  • celery salt and ground white pepper
  • 12 eggs, whipped
  • salad leaves, to serve


1 Sauté the onion and garlic in olive oil in a frying pan over a medium heat for 5 minutes until just softened. Add the mushrooms and zucchini and cook for 5 more minutes. Fold in the tomatoes and parsley, then season with celery salt and white pepper. Transfer to a sieve and set aside to drain.
2 Season the egg mixture with salt and pepper, then cook ¼ at a time in a large non-stick frying pan until just set but still glossy on top. Arrange ¼ of the filling on one side then fold the omelette over. Serve with salad leaves.

You may also like