Best 3 Mushroom Pepper Omelet Recipes
Indulge in a culinary delight with our Mushroom Pepper Omelet, a delectable dish that combines the earthy flavors of mushrooms and the vibrant heat of peppers. This versatile omelet can be enjoyed for breakfast, lunch, or dinner, and is packed with protein, vitamins, and minerals. Discover variations of this classic recipe, including a vegetarian option, a spicy version with jalapeños, and a hearty omelet with bacon and cheese. Each recipe offers its own unique twist on this timeless dish, making it a perfect choice for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
MUSHROOM PEPPER OMELET
Steps:
- In a large nonstick skillet, saute the onions, mushrooms and green pepper in 1 tablespoon butter until tender. Remove and keep warm., In the same skillet, melt remaining butter over medium-high heat. , Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture on one side and sprinkle with cheeses; fold other side over filling. Cut in half.
Nutrition Facts : Calories 392 calories, Fat 32g fat (17g saturated fat), Cholesterol 586mg cholesterol, Sodium 1009mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein.
MUSHROOM, BELL PEPPER, AND CHEESE OMELET
Make and share this Mushroom, Bell Pepper, and Cheese Omelet recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 22m
Yield 1 serving(s)
Number Of Ingredients 16
Steps:
- To make the filling: In a nonstick skillet, melt the butter over medium heat.
- Add in the bell pepper, onion, and mushrooms; stir/saute for about 5 minutes or until tender.
- Add in Tabasco sauce and parsley; stir to combine; set aside.
- To make the omelet: in a mixing bowl, whisk together the eggs, water, salt, and pepper.
- Heat an 8-inch omelet pan over medium heat; add butter and swirl to coat the bottom of the pan.
- When butter foams, pour egg mixture in all at once.
- Let set for about 20 seconds or until edges begin to cook.
- Using a spatula, gently lift edges of mixture and tilt skillet to allow uncooked egg mixture to flow underneath.
- Continue to do this until the top is almost dry.
- Spoon vegetable mixture over one half of the omelet; sprinkle MJ cheese over vegetable mixture.
- Fold the other side of the omelet over to cover.
- Let stand for a few seconds to let cheese melt.
- Turn omelet out onto a warmed plate; sprinkle with parmesan cheese and garnish with parsley and tomato wedge.
BACON, MUSHROOM AND PEPPER JACK CHEESE OMELET
This is my version of the BMP Omelet that is served at our local Shari's Restaurant. I tapered it down to just 2 eggs for an individual serving, since their 3-egg omelet is a little too filling for me. And sometimes I omit the bacon pieces, and it's just as good. I don't really measure the filling ingredients, but rather just toss in whatever amount I want at the time. But I had to list specific quantities to post this recipe, which are rough estimates. So feel free to adjust the quantities of each ingredient to suit your taste preferences. The system would not accept "Pepper Jack Cheese" as an ingredient (no matter what I did, it changed that ingredient to Monterey Jack cheese). But Pepper Jack really is the variety of Monterey cheese you will want to use in order to get that peppery zing that is the focal point of this omelet. So I had to write that ingredient as cheese, then specify it to be grated Pepper Jack.
Provided by Northwestgal
Categories < 15 Mins
Time 10m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spray 8-inch skillet with no-stick spray. Heat skillet over medium heat.
- In a bowl beat together eggs, milk, salt and pepper until frothy. Pour into heated skillet.
- Cook, uncovered, without stirring for about 4 minutes and eggs start to set. As eggs start to set, run a spatula around the edge of the skillet and lift eggs slightly so the uncooked portion can flow underneath.
- When eggs are almost set, sprinkle the crumbled bacon pieces, sliced mushrooms and Pepper Jack cheese down the center of the omelet; let cook another 1 to 2 minutes, or until eggs are set throughout and the cheese is just starting to melt.
- Fold the omelet in thirds by folding one side of the omelet over the filling, and then folding the other side over the first side.
- Transfer the omelet to a plate. Garnish the top of the omelet with sliced black olives and green onion slices.
Tips:
- Use a good quality pan: A non-stick pan is ideal for making omelets, as it will prevent the eggs from sticking.
- Heat the pan over medium heat: If the pan is too hot, the eggs will cook too quickly and become rubbery.
- Use enough butter: Butter adds flavor and richness to the omelet. Be sure to use enough butter to coat the bottom of the pan.
- Don't overbeat the eggs: Overbeaten eggs will make the omelet tough. Simply whisk the eggs until they are well combined.
- Cook the omelet slowly: Don't be tempted to rush the cooking process. Cook the omelet over medium heat until it is set and cooked through.
- Don't flip the omelet too soon: Wait until the omelet is set around the edges before you try to flip it. If you flip it too soon, it will break.
- Be careful when adding fillings: If you are adding fillings to the omelet, be careful not to overload it. Too many fillings will make the omelet difficult to fold.
- Serve the omelet immediately: Omelets are best served immediately after they are cooked.
Conclusion:
Omelets are a delicious and versatile breakfast option. They can be made with a variety of fillings, so you can customize them to your own taste. With a little practice, you can make perfect omelets every time. So next time you're looking for a quick and easy breakfast, give this mushroom pepper omelet recipe a try. You won't be disappointed!
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