olive oil spray
1 Tbsp butter
2 organic eggs
sea salt and fresh ground pepper, to taste
1/4 c cherry tomatoes, chopped
1/4 c cremini mushrooms, chopped
sprinkling of feta cheese
Lightly coat a non-stick pan with olive oil spray. Add mushrooms to pan and saute over medium-high heat for a few minutes until browned. Add tomatoes and saute for one minute more. Remove vegetables from pan and place on a paper towel to drain some of the oil. Melt butter in the same pan. Whisk eggs, salt and pepper in a bowl and add to pan. Cook until egg is just beginning to set. Then pour vegetables into the center of the omelet. Sprinkle feta on top of the vegetable mixture.
|Omelet before folding over the edges|
Gently fold over the edges of the omelet. Cook until the eggs are fully set. I like to flip it at least once to ensure the omelet is cooked through.