Mushroom & basil omelette with smashed tomato

Mushroom & basil omelette with smashed tomato

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(18 ratings)

Prep: 5 mins Cook: 15 mins


Serves 2

A vegetarian breakfast with bite, try this egg dish with cream cheese, herbs and grilled tomatoes

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal196
  • fat14g
  • saturates5g
  • carbs4g
  • sugars4g
  • fibre3g
  • protein14g
  • salt0.5g
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  • 2 tomatoes, halved



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 medium eggs
  • 1 tbsp snipped chive
  • 300g chestnut mushroom, sliced
  • 1 tsp unsalted butter
  • 2 tbsp low-fat cream cheese
  • 1 tbsp finely chopped basil leaves


  1. Heat the grill to its highest setting and place the tomatoes on a square of foil underneath, turning occasionally to prevent burning. When the tomatoes are slightly scorched, remove from the grill, squashing them slightly to release the juices.

  2. Break the eggs into a bowl and mix with a fork. Add a small splash of water and mix. Add the chives and some black pepper, and beat some more. Set aside while you prepare the mushrooms.

  3. In a non-stick frying pan, heat the butter over a medium heat until foaming. Add the mushrooms and cook for 5-8 mins until tender, stirring every few mins. Remove and set aside.

  4. Briskly stir the egg mixture, then add to the hot pan (tilting it so that the mixture covers the entire base) and leave for 10 secs or so until it begins to set. With a fork, gently stir the egg here and there so that any unset mixture gets cooked.

  5. While the egg mixture is still slightly loose, spoon the mushroom mix onto one side of the omelette, and top with the cream cheese and basil leaves. Flip the other side of the omelette over to cover, if you like. Leave to cook for 1 min more, then cut in half and slide each half onto a plate. Serve immediately with the tomatoes on the side.

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Comments, questions and tips

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31st Dec, 2016
Don't really get what people are loving about this recipe. It's ok- the mushrooms taste good, but there's not enough egg to taste it, and no other flavours. It's just eating a plate of mushrooms.
10th Jul, 2015
This was delicious despite leaving out the cream cheese (it needed to be dairy free).
5th Aug, 2014
As previous comments, this was very filling. The chestnut mushrooms really shone, their flavour was enhanced by the cream cheese. I used a beef tomato instead of two normal ones and cut it in half. It was delicious - really juicy and flavoursome. I added balsamic vinegar to the tomato too.
11th Jul, 2014
Really tasty!
Chuns's picture
6th Jul, 2014
Tastes much better than it sounds. I don't really like mushrooms but they really worked well in this recipe. I don't like cream cheese so I used low-fat natural yogurt instead. Works really well
16th Jun, 2014
15th Jun, 2014
This was delicious and huge. I feel very full up - in a good way.
chrisnation's picture
16th Oct, 2018
My dad used to say "I feel nicely uncomfortable" I look fwd to that!
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