Name: Stuffed Omelet with Cheesy Tomato recipe by Inish Issac at BetterButter
Prep time: 5 min
Cook time: 4 min
Total time: 9 min
Yield: 1
Ingredients: CHEESY TOMATO Ingredients; 1 tomato, cut to half; 1 tbsp mozzarella cheese; 1 tbsp cheddar cheese; ½ tbsp semolina; Pepper; STUFFED OMELET ingredients; 1 large eggs; 2 tbsp full cream milk; 10 fresh spinach leaves; ½ onion sliced; 4 nos of mushrooms; 1 thyme sprig; 1 tablespoon extra-virgin olive oil; freshly ground black pepper; 1 tablespoon butter; salt

ABOUT Stuffed Omelet with Cheesy Tomato RECIPE

A Stuffed omelet, Cheesy tomato and glass of custard milk makes for one easy, satisfying healthy breakfast. There’s no excuses for skipping breakfast once you see these super-fast and simple recipes that can be prepared in 12 minutes.

Ingredients Serving: 1

CHEESY TOMATO Ingredients
1 tomato, cut to half
1 tbsp mozzarella cheese
1 tbsp cheddar cheese
½ tbsp semolina
Pepper
STUFFED OMELET ingredients
1 large eggs
2 tbsp full cream milk
10 fresh spinach leaves
½ onion sliced
4 nos of mushrooms
1 thyme sprig
1 tablespoon extra-virgin olive oil
freshly ground black pepper
1 tablespoon butter
salt

Instructions

CHEESY TOMATO Procedure: Cut the tomatoes to half and remove the seeds and juice. In a bowl mix both the cheese, semolina and pepper and stuff it into the tomatoes.
Bake it on for 5 minutes until the cheeses melts and the top starts to brown. While it bakes start with your stuffed omelet.
STUFFED OMELET Procedure: Heat a medium nonstick skillet over medium-high heat. Add ½ butter; swirl to coat. Add Onions, mushrooms, thyme, salt and pepper; sauté 7 minutes or until mushrooms are browned on high flame.
Add whole spinach; sauté 2 minutes or until liquid almost evaporates. Remove mixture from pan.
In a bowl combine egg, milk, salt and pepper, stirring with a whisk to make is frothy. Return pan to medium heat. Add remaining butter; swirl to coat.
Add egg mixture; cook 1 minute. Lift edges of omelet with a rubber spatula, tilting pan to roll uncooked egg onto bottom of pan. Cook 1 minute or until center just begins to set but is still very soft.
Lay out the mushroom and spinach mixture over half side of the egg and then fold in half. Slide omelet onto a plate.