Mushroom, tomato, egg scramble!

Recipe: 

2 eggs, one tomato, 1/2 cup mushrooms, 2 tsp olive oil. Optional: tsp of soy sauce. 

Cut up the tomato and mushrooms. Put olive oil in the pan, heat up for 2 minutes. Sautee mushrooms and tomatoes until soft. Then crack in two eggs and “scramble” the mixture by stirring it with a spatula or spoon. If you want it with soy sauce, pour some soy sauce on top of the scramble while it’s cooking and scramble again to mix the soy sauce in. If not, just take out the scramble once the egg looks fully cooked and not runny. Enjoy! 

Mushroom, Tomato, Onion Omelet

I decided to make a mushroom, tomato, and onion omelet for breakfast! First thing’s first.

Recipe:

One box of mushrooms, one onion, one tomato, two eggs, one cup of water.

In a 10” omelet pan, saute mushrooms in water. Remove mushrooms from pan, drain water and set aside. Chop up tomato and onions and saute. After the onions begin to start browning slightly, put mushrooms back into the pan and sautee together. Take off stove and set aside. Then take two eggs, beat lightly and pour into pan. When edges begin to set, lift egg mixture with spatula allowing uncooked mixture to flow under omelet. When omelet is set, yet still moist on surface, cover half of omelet with mushroom, tomato, and onion. Fold in half; slide onto warm serving plate. Add ketchup and cheese if you’d like. Have fun!