Omelette with Mushrooms and Tomatoes
A European-style super-fast vegetarian dinner with eggs simmered in a rich tomato cream sauce filled with spinach mushrooms and tomatoes topped with microgreens.
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Units
Scale
- 4 large eggs
- 4 oz spinach microgreens
- 2 cups canned crushed tomatoes
- 1 (15-oz) can of no-salt-added mushrooms, rinsed
- 4 cloves garlic, sliced
- 2 tablespoons extra-virgin olive oil
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon ground pepper
Instructions
- Heat oil in a large skillet over medium heat
- Add thyme and garlic.
- Cook until garlic is beginning to brown, about 2 minutes.
- Reduce heat to medium-low
- Add tomatoes, cream, and salt
- Adjust heat to maintain a simmer
- Crack an egg into a small bowl (Take care not to break the yolk)
- Separate the sauce in the skillet to create a space to hold the egg
- Slide the egg into the space
- Repeat with the three remaining eggs
- Create the spaces evenly around the skillet.
- Sprinkle the sauce with the spinach microgreens
- Cover and simmer until the eggs are firm (about 5-6)
- Remove from the heat and sprinkle with pepper.
- Serve with toast and enjoy
- Prep Time: 20
- Cook Time: 5
- Category: Breakfast
- Method: Fried
- Cuisine: European
- Diet: Vegetarian
