• Top Chef Recipes
  • Recipe Finder
  • Meal Planner
  • Meal Plans
  • What’s in season in December?

  • Seasonal and Local
  • Food Security
  • Animal Welfare
  • Fair Trade
  • Grow Your Own
  • Organic Food
  • Composting
  • Sustainable Fish

  • Business Food Waste
  • Food Waste Fast Facts
  • Education Tools
  • Animal Welfare
  • Composting
  • Fair Trade
  • Food Security
  • Grow Your Own
  • Organic Food
  • Seasonal and Local
  • Sustainable Fish
  • Household Food Waste
  • Reduce waste with composting & worm farms
  • Most Wasted Foods
  • National Leftovers Day
  • Portion Planning

  • The Campaign
  • Our Community
  • About DoSomething!
  • Partners & Contributors
  • Sign up to FoodWise
  • Recipe Room  »  Mushroom and tomato omelette



    • 1 red onion, sliced
    • 2 cloves garlic, sliced
    • 2 Tbsp extra virgin olive oil
    • 4 large Swiss Brown mushrooms, sliced thickly
    • 1 green zucchini, sliced
    • 2 Roma tomatoes, diced
    • ¼ bunch parsley leaves, picked
    • celery salt and ground white pepper
    • 12 eggs, whipped
    • salad leaves, to serve

    Mushroom and tomato omelette

    We’re a fairly organic pair, my wife and I. So a hen-house seems like the perfect next step in my estimation… Imagine that early morning stroll across the lawn, basket in hand, to the coop where our Leghorns are laying. Through the breaking light I’d grasp a half-dozen eggs, and return triumphant to the kitchen ready to prepare the most marvellous breakfast omelette.

    It’s part-Daniel Boone, part Anne of Green Gables, and (for now) all fantasy! But the idea of chicken-rearing is taking off. A henhouse is the easiest way to give your family a sense of the land, and a real concept of where their food comes from.


    Sauté the onion and garlic in olive oil in a frying pan over a medium heat for 5 minutes until just softened.

    Add the mushrooms and zucchini and cook for 5 more minutes. Fold in the tomatoes and parsley, then season with celery salt and white pepper. Transfer to a sieve and set aside to drain.

    Season the egg mixture with salt and pepper, then cook ¼ at a time in a large non-stick frying pan until just set but still glossy on top. Arrange ¼ of the filling on one side then fold the omelette over.

    Serve with salad leaves.

    Submitted by
    Fast Ed

    Tips and Tricks

    • Store tomatoes at room temperature and out of direct sunlight. Shift them to the fridge when they’re at risk of becoming over-ripe to slow the ripening process.

    • While many fridges provide storage in the fridge door, this is in fact the warmest part of your fridge, as opening and closing alters the temperature. Eggs last longest when they’re in a stable cool environment, so best kept in the middle of your fridge.

    • Have a go at growing your own parsley to avoid waste and ensure you have a constant supply of fresh herbs.

    Mushroom and tomato omelette was successfully added to your meal planner

     or  Back to recipe

    This recipe is already in your Meal Planner!

     or  Back to recipe