Breakfast: United States – Cheddar Omelette with Tomato and Mushrooms

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

4 large eggs
1 tomato, diced
1 cup (100 g) button mushrooms, sliced
1 / 2 white onion, finely chopped
1 / 2 cup (56 g) grated cheddar cheese
Salt and pepper to taste
1 tbsp (15 ml) butter or olive oil

Instructions

1. **Prepare Ingredients**: Crack the white eggs into a bowl, season with salt and pepper, and whisk until the yolks and whites are fully combined, creating a smooth mixture. Dice the tomato, slice the mushrooms, and finely chop the white onion.

2. **Cook Vegetables**: In a non-stick skillet, add butter or olive oil over medium heat. Add the white onion and sauté for about 2 minutes until it becomes translucent. Add the mushrooms and diced tomato, and continue to cook for an additional 3-4 minutes until the mushrooms are tender and the tomatoes are soft.

3. **Cook the Omelette**: Pour the whisked eggs into the skillet over the sautéed vegetables. Allow the eggs to cook for about 2-3 minutes, gently lifting the edges with a spatula to let any uncooked egg flow to the perimeter. 

4. **Add Cheese and Fold**: Once the eggs are mostly set, sprinkle the grated cheddar cheese evenly over half of the omelette. Using a spatula, carefully fold the other half over the cheese-covered side. Let cook for another minute, until the cheese melts.

5. **Serve**: Slide the omelette onto a plate, cut into halves, and serve immediately for a warm, savory meal. Enjoy with a slice of toasted white bread on the side if desired.

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