Mushroom and Bell Pepper Omelet

Ingredients

• Egg2 count (110 g)
• Oil2 teaspoon (7 ml)
• Mushrooms1 cup (70 g)
• Garlic1/2 clove (2 g)
• Bell Pepper2 slice (20 g)

Instructions

1. 1

   Step 1

   Slice the mushrooms and chop the bell pepper.

2. 2

   Step 2

   Place a pan over medium heat and once heated, pour half of the oil, spread, add the mushrooms with the garlic and season with salt and pepper.

3. 3

   Step 3

   Stir-fry over medium heat for 2 minutes. Then cover and cook for 5 more minutes until it slightly reduces in volume.

4. 4

   Step 4

   Separately, place another pan over medium heat. While heating, crack the eggs and place them in a bowl.

5. 5

   Step 5

   Season the eggs with salt and pepper and beat them using a fork.

6. 6

   Step 6

   Once heated, pour the rest of the oil, add the eggs, spread the mixture in the pan and once the bottom is set, flip it over.

7. 7

   Step 7

   Add the mushrooms in the middle of the omelet along with the fresh bell pepper, and you can add any herb you prefer.

8. 8

   Step 8

   Fold and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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