Omelette with mushrooms and tomato salsa

I do not know about you, but I don’t leave the house in the morning if I don’t eat breakfast. I prefer to wake up earlier, to prepare something quick to eat and then to do what I have planned for that day. It is very important for me to have a nourishing and full breakfast. You know that saying: ’’Eat breakfast like a king, lunch like a prince and dinner like a beggar’’.

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Most of the times, for the first meal of the day,  I choose eggs because they are very nutritious, and their preparation is very versatile: boiled, fried, scrambled, pouched, baked in the oven etc. Omelette with mushrooms and tomato salsa is so good, quick to make and a bit different from the classic omelette that we all know and of course, love it.

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Here’s how you can make a breakfast to have a perfect morning!
INGREDIENTS (for 1 serving)
3 eggs
approx. 200 mushrooms (or other kind of mushrooms)
1 onion, finely chopped
olive oil
salt & pepper (to taste)
For the salsa: 1 tomato (no core and pips) cut into cubes, 1 chopped onion, salt, pepper, parsley (to taste), 1 tablespoon of olive oil

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Peel and cut the mushrooms into smaller pieces. Put a bit of olive oil in a pan and sauté the onion until it becomes translucent. Add mushrooms, sauté them for a few minutes until all the water evaporates, season with salt and pepper, then place them to a plate.

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Beat the eggs with a little salt and pepper. To make the omelette, you can use the same pan where you sauteed the mushrooms, but clean it kitchen paper, then put some olive oil to fry the omelette.

Fry the omelette on low heat and when you see that the edges begin to fry, drag the edges in the middle (you know the procedure). Leave to cook for 1 min, then add the mushrooms on one half of the omelette and with the other half cover the mushrooms.

SALSA: Put all ingredients listed above in a bowl, then mix.

Serve the omelette with 2-3 tablespoons of salsa on top and with some slices of crisp bread.

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