Breakfast

Mushroom, leek and tomato Omelet is for Breakfast.

Mushroom, leek and tomato Omelet takes 10 minutes to prepare.

Mushroom, leek and tomato Omelet takes 5 minutes to cook.

Mushroom, leek and tomato Omelet makes 1 servings.

The ingredients for Mushroom, leek and tomato Omelet are:

2 large eggs
1 cup fresh sliced mushrooms
1/2 cup sliced leeks
1 clove garlic, minced
6-12 grape tomatoes
1 tbsp finely shredded parmesan
pepper or seasonint to taste
water, as needed

Here is how you make Mushroom, leek and tomato Omelet:

Turn oven broiler on.Heat skillet over MED/HI heat. Spray pan with cooking spray, add mushrooms and leeks. Saut? for about 1 minute, then add a little water and the garlic. "Fry" in water until desired tenderness is reached and water is absorbed, add tomatoes and pepper/seasoning, stir. Transfer to a plate and wipe out skillet. Beat 2 eggs. Return empty skillet to MED heat and spray again with cooking spray. Add eggs. As they cook, push edges in and swirl pan, allowing uncooked eggs to form the new edges. When almost all liquid is gone, spoon veggie mix on top, sprinkle with parmesan and put under broiler (cover pan handle with foil) until done, 1-3 minutes. Tip 1/2 way out of pan onto plate, then fold second half over top to make omelet, enjoy! Serving Size:?1 serving

The nutritional information for Mushroom, leek and tomato Omelet is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 232.8

• Total Fat: 11.8 g
• Cholesterol: 373.6 mg
• Sodium: 237.0 mg
• Total Carbs: 15.7 g
• Dietary Fiber: 1.7 g
• Protein: 17.3 g