Mushroom and broccoli filled omelet

Filled and folded omelets are a specialty of many nice restaurants, but something home cooks very often fear to try themselves, because it seems complicated to make (at least to make it flawless and not a stir-fry, that is).
We'll show you here that it's not complicated at all. :)

Last year: no cooking due to pregnancy (another kind of bun in the oven) :).


Ingredients (makes 1):

• 2 eggs
• salt and pepper
• 1 large broccoli floret
• 3-4 sliced mushrooms
• 2 tablespoons olive oil
• 1 teaspoon roasted sesame oil
• 1 tablespoon grated cheese (to sprinkle on top)
• 1 small tomato (to serve in wedges)

Beat the eggs, chop the broccoli. Fry the mushrooms and broccoli in the sesame oil (it will give great flavor).

You only need to fry them a little until they're softened. Beat the eggs with the salt and pepper. Heat the olive oil in a small-medium sized pan and pour the beaten eggs in it:

When it seems almost done (without touching it), in about 2 minutes, put the mushroom-broccoli mix on one half of the omelet:

Gently lift the other side of the omelet with a spatula and fold it over the filling. Reduce heat to very low and sprinkle the cheese on top:

Let it sit for half a minute or so for the cheese to start melting. Transfer to a serving plate. Chop the tomato and put it next to the omelet for freshness. It's done, dig in! :)