KAYIANAS - SLOW-COOKED OMELET WITH MUSHROOMS
HELPFUL INFO:
Mushrooms are a low-carb, low-fat ingredient packed with about 15 vitamins and minerals, including vitamin B6, folate, magnesium, zinc and potassium. Mushrooms are also rich in antioxidants and they’re one of the few foods that contain vitamin D, which is essential for building strong bones, reducing inflammation and improving immune function.
Ingredients
- 2/3 cup/160 ml extra-virgin Greek olive oil
- 6 ripe medium-sized tomatoes (about 2 pounds/900 g), grated
- 1 pound/450 g button mushrooms
- 8 large eggs slightly beaten
- Salt and pepper
Instructions
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Heat the olive oil in a 10-inch/25-cm non-stick skillet over medium flame. Add the tomatoes, lower the heat and simmer until the tomatoes have lost most of their juices, about 25 minutes. Add the pork and cook for 10 to 15 minutes.
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Pour in the eggs, tilting the pan so that they spread all over. Let them set in the pan over low-medium heat for about 3 to 4 minutes. Then, using a wooden spoon or spatula, gently stir them in the skillet. Do this until the eggs are set but not too dry. Season to taste with salt and pepper and serve.
