4.3
(70)
Your folders
Your folders
Export 6 ingredients for grocery delivery
Step 1
Heat a little oil in a large non stick frying pan. Add the mushrooms and cook over medium high heat for 4-5 minutes until golden brown. Add tomatoes and cook for 1-2 minutes until just starting to soften. Stir through basil and pepper. Remove, cover and keep warm. Wipe out the pan.
Step 2
Whisk together the eggs, parsley and pepper. Heat a little extra oil in the same pan. Add the egg mixture and swirl around the pan, using a spatula to move gently until the omelette is just set.
Step 3
Lay the provolone over half the omelette, cook for a minute then fold the other half over. Cook for another 1-2 minutes, then transfer to a serving plate and spoon over mushroom mix. Serve immediately.
Your folders
vegrecipesofindia.com
4.9
(34)
25 minutes
Your folders
simplyhomecooked.com
5.0
(1)
10 minutes
Your folders
recipes.timesofindia.com
5.0
(2)
Your folders
bbcgoodfood.com
10 minutes
Your folders
raddcrossfit.com
Your folders
hurrythefoodup.com
4.4
(11)
5 minutes
Your folders
hebbarskitchen.com
5.0
(32)
10 minutes
Your folders
taste.com.au
4.8
(8)
15 minutes
Your folders
jamieoliver.com
Your folders
girlcarnivore.com
5.0
(4)
10 minutes
Your folders
food24.com
5 minutes
Your folders
recipes.timesofindia.com
3.8
(8)
Your folders
womensweeklyfood.com.au
25 minutes
Your folders
whattocooktoday.com
5.0
(12)
5 minutes
Your folders
taste.com.au
4.0
(1)
2 minutes
Your folders
healthyfood.com
2.2
(2)
5 minutes
Your folders
bbcgoodfood.com
5 minutes
Your folders
bitzngiggles.com
Your folders
christieathome.com
5.0
(6)
20 minutes