Mushroom and basil omelette, with Mediterranean grilled tomatoes

Prep: 5 mins
Cook: 15 mins
Mushroom and basil omelette, with Mediterranean grilled tomatoes
This easy mushroom omelette with basil makes a nice option for breakfast.

2 tomatoes, halved

1 tsp olive oil

Salt and pepper

Dried oregano, pinch

3 medium eggs

1 tbsp snipped chives

300g chestnut mushrooms, sliced

1 tsp unsalted butter

2 tbsp low-fat cream cheese

1 tbsp finely chopped basil leaves

Heat the grill to its highest setting and place the tomatoes on a square of foil.

Drizzle some of the olive oil over then add salt, pepper and a pinch of dried oregano underneath, turning occasionally to prevent burning.

When the tomatoes are slightly scorched, remove from the grill, squashing them slightly to release the juices.  

Remove from the grill and set aside.

Break the eggs into a bowl and mix with a fork.

Add a small splash of water and mix.

Add the chives and some black pepper, and beat some more. Set aside.

In a non-stick frying pan, heat the butter over a medium heat until foaming.

Add the mushrooms and cook until tender, about 8 minutes stirring.

Remove and set aside.

Briskly stir the egg mixture, then add to the hot pan (tilting it so that the mixture covers the entire base) and leave until it begins to set.

With a fork, gently stir the egg here and there so that any unset mixture gets cooked.

Spoon the mushroom mix onto one side of the omelette, and top with the cream cheese and basil leaves.

Leave to cook for 1 minute more, then slide it off onto a plate.

Cut in half and slide each half onto a plate.

Serve immediately with the tomatoes on the side.


Preparation Time
5 minutes

Cooking Time
15 minutes

Main ingredients
Eggs, Cheese, Vegetables

Recipe Type
Easy, Healthy, Breakfast

Level of Difficulty

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