Ingredients
- 1 egg (free range)
- 2 egg whites
- 150g of button mushrooms, sliced
- Handful of cherry tomatoes, sliced in half
- ½ bell pepper diced
- ½ a red onion, thinly sliced (or spring onion)
- Sea salt and freshly ground pepper to taste
- 50g of feta (or goats’ cheese)-optional
- Few leaves of fresh basil
Method
In a frying pan add ⅓ cup water and heat the pan to high heat, add your chopped mushrooms, add sea salt, and allow them to cook (about 2 minutes). Keep stirring so that they don’t burn.
Add the onion, bell peppers, tomatoes, seasoning, and a little extra water and allow to cook (3-4 minutes), keep stirring taking care not to burn.
In a bowl, beat the egg with the egg whites and pour into the frying pan, reduce heat to medium, and make sure the egg mixture gets distributed evenly.
Add feta cheese at this point if you like and allow to cook for another 4 minutes. Cover the pan so as to retain heat for the omelette to cook through. Just prior to serving add fresh basil leaves. To make this a complete meal serve with rye rusk or slice of bread.
