Mushroom and Mozzarella Omelette

Instructions

1. 1

   Crack the 12 eggs into a large bowl and whisk them until they are well combined.

2. 2

   Clean and slice the 200 grams of mushrooms.

3. 3

   Heat 1 tablespoon of olive oil in a non-stick frying pan over medium heat.

4. 4

   Add the sliced mushrooms to the pan and sauté them until they are golden brown and tender.

5. 5

   Remove the mushrooms from the pan and set them aside.

6. 6

   Add the remaining 1 tablespoon of olive oil to the pan.

7. 7

   Pour the whisked eggs into the pan and let them cook for a few minutes until the edges start to set.

8. 8

   Sprinkle the cooked mushrooms and 100 grams of shredded mozzarella cheese over one half of the omelette.

9. 9

   Fold the other half of the omelette over the filling and let it cook for another 2-3 minutes until the cheese is melted and the eggs are fully cooked.

10. 10

    Toast the 4 slices of bread.

11. 11

    Serve the omelette with the toasted bread and garnish with the 4 cherry tomatoes, halved.

12. 12

    Enjoy your delicious Mushroom and Mozzarella Omelette!