Mushroom, feta cheese and tomato omelette

Mushroom, feta cheese and tomato omelette
5.0/5 rating (1 votes)

  • Complexity: easy

Ingredients

  • leeks: 1-2, finely chopped
  • mushrooms: 200 g
  • tomatoes: 2-3, peeled, seeded, finely diced
  • olive oil: about ½ -1 coffee cup
  • eggs: 6-8
  • milk: 4 tbsp (optional)
  • basil or parsley (optional)
  • feta cheese: 150 g, crumbled
  • salt, pepper

Directions

  1. Pour a lug of olive oil in a large frying pan and sauté the leeks until wilted. Add the mushrooms, the tomatoes, a pinch of salt and pepper and continue to sauté until the liquids are absorbed. Remove from the heat.

  2. Beat the eggs with the milk (if added), a pinch of salt and finely chopped basil or parsley leaves. Toss in the crumbled feta cheese, mash with a fork, then stir to combine with the egg mixture.