Preheat the oven to 170℃
Rinse the cherry tomatoes, cut them in halves and put them in a bowl. At the same time, clean and finely chop the garlic and transfer it to the same bowl as the cherry tomatoes. Add olive oil, salt and thyme and mix well so that all the ingredients are combined evenly.
Place parchment paper on a baking pan, transfer the cherry tomatoes and bake in the preheated oven for 15 mins.
Clean the mushrooms with a wet towel or paper towel, cut them into thin slices and put them in a bowl.
Rinse and finely chop the spring onions.
Place a non-stick pan on high heat and after it becomes hot add the mushrooms and cook for 3-4 mins (or until their juices evaporate).
Add the chopped onion, olive oil, salt, pepper and a pinch of thyme and mix well.
Cook for 3-4 mins and remove the pan from the heat.
After 15 mins the cherry tomatoes are ready and we remove them from the oven
Grate the gruyère cheese and cut the prosciutto (or any other cold-cut of your choice) into strips or pieces.
Place a non-stick pan on high heat until it becomes hot.
Break the eggs in a large bowl and add milk, a pinch of salt and pepper to taste.
Pour a large amount of olive oil in the pan and while beating the eggs pour them evenly in the pan.
While the omelette is cooking add the gruyère cheese on half of the surface and add the cherry tomatoes and the mushrooms on the same side. At the end, add also the prosciutto pieces.
Fold carefully the omelette with a spatula (with the remaining half surface that has no ingredients).
Serve and enjoy!
Preparation Time: 25 mins
Ingredients (1 big or 2 normal serves)
4 medium eggs
50 gr. TYRAS cow-milk gruyère
40 gr. prosciutto (or cold cuts of your choice)
10-12 cherry tomatoes
150 gr. fresh mushrooms
1 garlic clove