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Mushroom and tomato omelette

Mushroom and tomato omelette

Quick and easy for breakfast or a light lunch...



Serves 2


5 medium eggs
2 tbsp milk or cream
pinch of salt
freshly ground black pepper
20g unsalted butter
a little sunflower oil
4 medium mushrooms, cleaned
and chopped
2 tomatoes, quartered de­seeded
and chopped
a few chives, snipped


In a bowl gently beat the eggs using a fork, add the salt and pepper, milk or cream.

Heat a knob of butter and a little oil in a pan, add the tomatoes and mushrooms. Cook for 2 minutes to soften.

Butter ramekin dishes - you can use individual ones or a larger dish.

Mix the filling with the eggs and pour into the dish. You could also add bacon, cheese, prawns, spinach…

Cook in the oven at 170°C for 15 to 20 minutes - it should have a slight wobble in the centre. Scatter the snipped chives on top and serve.


By Nikki Legon

© Living Magazine