Mushroom Omelette in Homemade Tomato Sauce
A hearty and comforting breakfast, smothered in a well-seasoned red sauce that wakes you up with a smile.
25 min
Easy
Mexicana
1 servings
The story behind
This morning I woke up craving something that reminded me of those slow Sunday breakfasts. I had some mushrooms in the fridge and decided they'd be the perfect filling for a golden omelette. What really makes the difference is the tomato sauce with chopped onions; I like to let it simmer slowly until it glistens. It's an ideal dish for brunch, served alongside some refried beans and a freshly brewed pot of coffee.
Instructions
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1In a small skillet, sauté the mushrooms with a bit of salt until they release their liquid and brown slightly, then remove them.
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2In the same skillet, sauté the onion and add the tomato; let it simmer until it turns into a thick, well-seasoned sauce.
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3Separately, beat the eggs and cook them in a skillet with a little oil to form the omelette base.
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4Place the mushrooms in the center, fold the egg carefully, and let it finish cooking for another minute.
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5Serve the omelette on a plate and generously cover it with the hot tomato sauce.
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