Name: Mushroom & Basil Omelette with Grilled Cherry Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 3 eggs; 2 tbsp low-fat cream cheese; 1 tsp unsalted butter; 1 tbsp finely chopped basil leaves; 300 g button mushrooms, sliced; 1 tbsp snipped chive; 100 g cherry tomatoes, halved; salt and cracked black pepper; 1 tbsp extra virgin olive oil

Omelette, protein-rich eggs delicately fried with a variety of tantalizing ingredients and rolled into a pillow of delicious goodness, is a common and favorite breakfast in most parts of the world with bread or toast.

Each nation has its own omelet variants, proof of which can be found in all sorts of ancient recipe books.

In history pages, it is written that while Napoleon and his army marched through southern France they agreed to stop at an Inn in the town of Bessieres. In celebration of Napoleon, the Innkeeper cooked omelet, Napoleon liked it so much that he instructed all the eggs in the village to be accumulated the next day to prepare the biggest omelet for his army.

Eggs are rich sources of selenium, vitamin D, B6, B12 and zinc, iron, and copper minerals. Egg yolks have more fat and calories than whites. They are a source of vitamins A, D, E, and K that are soluble in fat. The research is clear that up to 3 whole eggs are quite appropriate for healthy individuals every day. Eggs reliably increase HDL (the "good") cholesterol. There is no spike in overall or LDL cholesterol for most individuals.

Today I am going to share my favorite recipe of Omelet with mushrooms, basil, cream cheese, and herbs side with delicious grilled cherry tomatoes. A perfect weekend brunch for two.

Yields2 Servings

Cook Time20 mins

3 eggs

2 tbsp low-fat cream cheese

1 tsp unsalted butter

1 tbsp finely chopped basil leaves

300 g button mushrooms, sliced

1 tbsp snipped chive

100 g cherry tomatoes, halved

salt and cracked black pepper

1 tbsp extra virgin olive oil

Whisk the eggs, add a small splash of water, the chives, and some seasoning, and whisk some more. Set aside

Light a grill. Mound each tomato in the center of square sheets of heavy-duty foil, drizzle with the olive oil, and season with salt and pepper. Fold up the foil to create tight packets.

Set the tomato packets on the grill and cover. Grill over moderately high heat for about 18 minutes, until the tomatoes are slightly scorched. Remove from the grill.

In a large non-stick frying pan, heat butter until foaming. Add the mushrooms and cook for 4-5 minutes over medium-high heat, until golden brown.

Stir the egg mixture briskly, then add the egg mixture to the hot pan (tilting it so that the mixture covers the whole base), leave the egg mixture for 10 sec, then swirl around the pan and use a spatula to move gently until the omelet is just set.

Spoon the mushroom mix to one side of the omelette while the egg mixture is still slightly loose, then finish with the cream cheese then basil leaves. Cook for a minute, then fold over with the other half. Cook for another 1-2 minutes, Then move to a serving dish. , with the tomatoes on the side.

Spoon the mushroom mix to one side of the omelet while the egg mixture is still slightly loose, then finish with the cream cheese then basil leaves. Cook for a minute, then fold over with the other half. Cook for another 1-2 minutes.

Move the omelet to a serving dish. Using scissors carefully cut open the foil packets of grilled tomatoes and serve on the side.

Enjoy this healthy, protein-packed delicious omelet on weekends morning for weekdays breakfast do check our Perfect Scrambled Egg recipe.

Ingredients