(Serving 2)
15 gr butter
1 onion, chopped
50 gr mushrooms, sliced
1 small red pepper, chopped
1 clove garlic, crsushed
2 tomatoes, skinned and chopped
3 eggs
2 teaspoons water
1 teaspoon dried mixed herbs (oregano, basil etc)
salt and pepper
25 gr. Parmesan cheese, grated
2 teaspoons oil
Melt the butter in a pan and sauteé onion, mushrooms, red pepper, garlic and tomatoes for 10 minutes until soft.
Remove with a slotted spoon and reserve.
Beat the eggs with water, herbs,salt and pepper.
Heat the oil in an omelette pan and pour in the egg mixture.
Cook over a medium heat until the mixture is set on the bottom.
Spoon the vegetables over the omelette and continue to cook for 2 minutes and the sprinkle the parmesan cheese and cover for a few minutes until the cheese melts.
Cut into two and serve immediately.
