Sauteed Mushroom & Tomato Omelette

If you’re someone who thrives off a big brekkie then we’ve got you covered! Eggs contain SO many amazing nutrients including Vitamin B12, making them a convenient complete protein source for our vego friends out there. There is no chance you won’t enjoy this cheesy omelette goodness!

Preparation Time: 10min Total time: 20 minutes Serving size: 1 serving


  • 2 eggs

  • 1 egg white

  • ¼ cup brown onion, diced

  • ½ cup button mushrooms, sliced

  • 1 large tomato, diced

  • ¼ cup light mozzarella cheese

  • 1 teaspoon dried oregano

  • 1 teaspoon crushed garlic

  • 2 teaspoon olive oil

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • 1 slice wholegrain bread toasted (optional)


  1. In a non-stick pan on medium heat, add 1 teaspoon of olive oil, onion, garlic, and oregano and fry until onion softens. Add mushrooms and tomato and sautee for 4 mins.

  2. In a bowl, whisk 2 eggs, 1 egg white and salt and pepper. Add cheese and sautee mix and stir.

  3. Using 1 teaspoon of olive oil, grease a non-stick pan on medium heat. Pour egg mixture into the pan and let sit for 4 mins or until lightly cooked.

  4. Using a spatula, fold over half of the egg mixture to form an omelette. Let cook for another 2 mins before flipping over the whole omelette and cook for an additional 2 mins or until browned.

  5. Serve with wholegrain toast (optional) and enjoy.


Tags: breakfast, eggs, omelette, vegetarian