Omelet with Bell Peppers, Mushrooms and Olives

Ingredients

• Egg2 count (110 g)
• Egg White2 count (80 g)
• Red Bell Pepper1/4 count (30 g)
• Mushrooms1/2 cup (35 g)
• Garlic1/2 clove (2 g)
• Olives4 count (20 g)
• Tomato1/2 count (65 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   While you preheat a pan over medium heat, cut the bell pepper and mushrooms into small pieces. Chop the garlic.

2. 2

   Step 2

   Once heated, add half the oil and vegetables.

3. 3

   Step 3

   Add salt and pepper and saute over medium heat for 5-7 minutes until tender.

4. 4

   Step 4

   Some minutes before removing, add the chopped olives. Once ready, set aside.

5. 5

   Step 5

   In the meantime put the eggs, white and salt and pepper to taste in a bowl. Beat.

6. 6

   Step 6

   Heat a pan over medium heat. Once heated, pour the remaining oil, spread and add the beaten eggs.

7. 7

   Step 7

   Cover and cook over medium-low heat until they set a bit, about 3-4 minutes.

8. 8

   Step 8

   Flip the omelet carefully using a slotted spoon and add the stir-fry preparation in one of the sides.

9. 9

   Step 9

   Lower the heat and let cook for some minutes. Remove and serve with sliced fresh tomato.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Omelet with Bell Peppers, Mushrooms and Olives can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.