Easy Mushroom & Sun-Dried Tomato Omelet



  • 1 tsp olive oil
  • 1 cup mushrooms Familex
  • 4 sun-dried tomatoes Familex
  • 1 tbsp chopped Italian parsley
  • 2 pinches salt, divided
  • 2 pinches ground pepper, divided
  • 1 egg
  • 1 egg white
  • 1 1/2 tbsp water


  1. Heat the olive oil in a small nonstick skillet set over medium-high heat.
  2. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender and just starting to brown, 4 to 5 minutes. Stir in the sun-dried tomatoes, parsley, one pinch of salt and one pinch of pepper, and heat briefly. Transfer the mixture to a bowl and set aside.
  3. In a medium bowl, whisk together the egg, egg white and water.
  4. Use the same small skillet, coat it with cooking spray and set it over medium-hight heat.
  5. Add egg mixture to skillet and, with a heat-resistant spatula, immediately start to push the egg from the bottom of the pan, tipping the pan to move uncooked egg into empty spots so that all of the egg gets cooked
  6. When the egg is mostly cooked, but still slightly liquid on top, add the mushroom filling to one side of the omelet.
  7. Fold the egg over the fillings. Slide the omelet onto a plate and serve immediately.

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