Mushroom Omelette with Oven Roasted Tomatoes.

I once read in an Italian cookbook that if you have eggs in the fridge you have a meal.  The author  referred to the eggs as "pearls from the hen house" which I thought was a rather lovely way of describing them.  Well I had eggs, some mushrooms, grape tomatoes and some parsley.  Plenty of ingredients for a wonderful lunch.  I roasted the tomatoes at a high heat in the oven while I cooked the omlette then scattered them over the top with a sprinkle of parsley. The secret to a beautiful looking omelette is of course a non stick pan!

Mushroom Omelette with Oven Roasted Tomatoes.

1 carton of mushrooms (I used cremini) wiped and chopped

1 tablespoons olive oil

2 tablespoons unsalted butter

Sea salt and fresh ground black pepper

Fresh parsley

A hearty shake of Worcestershire sauce,

2 tablespoons unsalted butter

4 eggs, lightly beaten

Sea salt and freshly ground black pepper

1 small carton of grape tomatoes

1 scant tablespoon of olive oil

Sea salt and freshly ground black pepper

Heat the oven to 425 F

Place the tomatoes on a baking sheet, lightly cover with olive oil, sprinkle with salt and pepper. Place in the oven to roast.

In a saute pan heat the olive oil and butter until the butter is foaming.  Add the mushrooms and sprinkle with a touch of parsley, salt and pepper, saute for approx 4-5 minutes until the mushrooms are cooked. Remove from heat and set aside.

Heat a tablespoon of butter another pan for the omelette.  When the butter is hot, swirl it in the pan, add the eggs, allow to cook for about 2 minutes.  Remove from heat and shake the pan to revent any of the egg sticking.  Return to the heat. 

Place the mushrooms and another sprinkle of parsley in the middle of the omelette.

Allow to cook for a few minutes.  Roll the edges over the mushrooms, gently turn the omlette over so the seam is face down in the pan.  Allow to cook for a further 2 minutes or so.

Gently ease the omelette onto a plate.  Remove the tomatoes from the oven, scatter over the top of the omelette along with any leftover mushrooms,fresh parsley and a sprinkle of salt and pepper.

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