Mushroom Swiss Omelette with Arugula, Tomato and Feta Salad
Serves: 1
Prep: 5 minutes
Cook: 15 minutes
1 t. olive oil
3 large button mushrooms, sliced
1/2 t. dried oregano
1 pinch salt
1 pinch pepper
1 small clove garlic, minced
1/4 t. unsalted butter
2 eggs, beaten
1 pinch salt
1 pinch pepper
1 slice Swiss cheese
2 c. baby arugula
1 small tomato, diced
1 t. lemon zest
1 t. olive oil
1 pinch salt
1 pinch pepper
2 T. feta cheese crumbles
Heat one teaspoon of oil in a small skillet and add mushrooms. Season with oregano, salt and pepper tossing to coat and cook until tender about 5 minutes. Transfer mushrooms to a small bowl and set aside.
Season the beaten eggs with salt and pepper. In the same skillet melt butter and add beaten eggs. Cook until the edges begin to set and using a spatula raise an edge tilting the skillet so the runny egg falls beneath and continues to cook. Repeat this process until almost all the the raw egg on top is gone about 6 to 7 minutes total.
Top one half of egg with cooked mushrooms and Swiss cheese then fold the other half over on top. Place a cover over skillet, remove from heat and let sit a few minutes for cheese to melt.
While cheese is melting combine baby arugula, tomato, lemon zest, salt and pepper in a mixing bowl. Drizzle with oil and toss to coat evenly.
Plate omelette, place salad next to it and sprinkle with feta crumbles.
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