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Breakfast
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Mushroom and Bell Pepper Omelet

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20min

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1 servings

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This savory and nutritious mushroom and bell pepper omelet is a perfect way to start your day. Fluffy eggs are filled with sautéed mushrooms, bell peppers, and aromatic herbs, creating a delicious and satisfying breakfast that will keep you feeling full and energized.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
8 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Whisk the eggs

In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

2
Prepare the vegetables

Thinly slice the button mushrooms. Dice the red and green bell peppers into small pieces.

3
Chop the parsley

Finely chop the parsley leaves.

4
Sauté the vegetables

Heat the olive oil in a small non-stick skillet over medium heat. Add the sliced mushrooms and diced bell peppers. Sauté for 3-4 minutes, or until the vegetables are tender and slightly caramelized.

5
Pour the egg mixture

Pour the whisked egg mixture into the skillet with the sautéed vegetables. Tilt the pan to spread the eggs evenly.

6
Add the cheese and parsley

Sprinkle the shredded cheddar cheese and chopped parsley over one half of the omelet.

7
Fold and serve

Using a spatula, carefully fold the other half of the omelet over the cheese and parsley. Cook for an additional 1-2 minutes, or until the eggs are set and the cheese is melted. Slide the Mushroom and Bell Pepper Omelet onto a plate and serve immediately.

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