Bell Pepper and Mushroom Omelet with Avocado

Ingredients

• Egg2 medium (100 g)
• Oil2 teaspoon (10 ml)
• Avocado1/2 count (120 g)
• Mushrooms1/2 cup (35 g)
• Garlic1/2 clove (2 g)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   Crack the eggs into a bowl, season with salt and pepper to taste and beat well.

2. 2

   Step 2

   Slice the mushrooms, cut the bell pepper into strips and chop the garlic.

3. 3

   Step 3

   Heat a pan over medium heat. Once heated, add half the oil, spread and sauté the mushrooms along with the bell pepper and chopped garlic for 2 minutes.

4. 4

   Step 4

   Then cover and let cook for 5 more minutes until reduced in volume. Set aside.

5. 5

   Step 5

   Add the remaining oil to the same pan. Once heated, pour the beaten eggs, cover and cook over medium heat until set. This will take about 3 minutes.

6. 6

   Step 6

   Once set, flip the omelet, lower the heat and add the bell pepper and mushrooms.

7. 7

   Step 7

   Cook for 3 more minutes and remove.

8. 8

   Step 8

   Fold in half and serve with the avocado on the side.

9. 9

   Step 9

   Optional: Serve with any leafy greens you prefer.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bell Pepper and Mushroom Omelet with Avocado can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.