Mushroom, Tomato, and Rosemary Omelet

I love the combination of the sauteed cremini mushrooms and the sweet early girl tomato in this omelet. The rosemary adds a nice flavor to the eggs as well.

Serves 1-2

Ingredients

• 5 large eggs

• 12 cremini mushrooms , ends trimmed, sliced

• 1 early girl tomato , cut into large chunks

• Needles from one rosemary sprig , chopped

• 5 tablespoons extra-virgin olive oil

• Sea salt and freshly ground black pepper

Instructions

• In a large cast-iron skillet, heat 3 tablespoons olive oil over medium-high heat. Add the mushrooms to the skillet, season with salt and pepper, and cook for 6-7 minutes or until they are soft, stirring. Add the tomatoes and rosemary and cook for an additional 3 minutes, stirring. Remove from the heat and set aside.

• Add the eggs to a medium bowl. Season with salt and pepper and whisk until combined. Set aside.

• In a medium cast-iron skillet, heat the additional 2 tablespoons olive oil over medium-high heat. Pour the eggs into the skillet and cook for 4-5 minutes or until just set. Spoon the mushrooms and tomatoes evenly on one side of the omelet and fold the other side over.

• Transfer the omelet to a large plate. Serve immediately.