Feta Portabello Omelette

Feta & Portobello Omelette
Ingredients
-⅔ lb portobello mushrooms - 1 cup diced tomatoes - ½ cup feta cheese - 8 eggs
- basil - 3 tbsp EVOO - 1 tbsp balsamic vinegar
Equipment
- 2 bowls - frying pan (preferably non-stick) - spatula - fork or whisk
- spoon
Instructions:
Wash your hands
In a bowl, add in the tomatoes, about ⅓ of your EVOO, and a splash of balsamic vinegar (you can always add more if you want). Then, tear some of the basil and add it into the mixture. You can add as much or as little as you would like. Set aside when done
This will go on top of the finished omelette
In your other bowl, whisk the eggs until smooth and set aside
Heat the remaining EVOO in your frying pan over medium/high heat. Once the oil is warm add in your portobello mushrooms and cook until they are dark brown, stirring occasionally - about 4-5 minutes
Once the mushrooms have taken on a nice dark brown color, pour your egg mixture into the pan and sprinkle in the feta.
Give everything in the pan a little stir and then let cook, untouched for about 3-4 minutes.
While this is happening you can use the spatula to gently lift the edges of the omelette, and swirl the pan so that any liquid eggs come into direct contact with the pan.
Turn the heat down to medium/low and try your best to fold the omelette in half, and then let cook for another 1-2 minutes or until the eggs are the texture you like
It’s totally fine if the eggs just kind of fall apart at this stage. It take a bit of practice to fold an omelette, but even if it doesn’t look like an omelette it will still be delicious!
Once the eggs are cooked, plate, top with the tomato basil topping, serve and enjoy!