Tomato Mushroom Omelette

Ingredients

• 1 Spring onion
• 100 g mushrooms
• 1 small tomato
• 1 tbsp Rapeseed Oil
• Salt
• Pepper
• 1 egg (large)
• 1 Tbsp sparkling mineral water
• 45 g whole‑grain toast (1.5 slices)

Instructions

1. 1.

   Wash and trim the spring onion, then slice into thin rings. Clean the mushrooms with a brush and slice them.

2. 2.

   Wash the tomato, remove the stem end, and slice it as well.

3. 3.

   Heat oil in a non‑stick pan. Sauté the spring onion and mushrooms over medium heat. Season with salt and pepper, and continue cooking while turning frequently for 3–4 minutes.

4. 4.

   Whisk the egg with a pinch of salt and sparkling mineral water in a small bowl using a fork or whisk.

5. 5.

   Pour the beaten egg over the vegetables in the pan and let it set for about 3–4 minutes until firm.

6. 6.

   Meanwhile toast the bread and top it with tomato slices. Slide the omelette from the pan onto the toast and serve.