Cheesy Tomato & Mushroom Omelette

Crack the eggs into a mixing bowl and whisk until smooth and slightly frothy, which helps create a tender omelette.

Stir the grated tomatoes into the eggs until fully combined; the tomatoes add moisture and gentle acidity.

Heat the butter in a medium nonstick skillet over medium heat until melted and lightly bubbling.

Pour the egg and tomato mixture into the pan, swirling gently to spread it evenly. Let it cook undisturbed until the edges begin to set.

Sprinkle the chopped mushrooms evenly over the surface once the omelette starts to firm.

Add the Parmesan and Mozzarella cheeses, then season with salt and black pepper.

Cover the pan, reduce the heat to low, and cook for about 4 minutes, or until the omelette is fully set and the cheese has melted.

Slide onto a plate and serve immediately while warm.