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.
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shaban jillo
[email protected]This omelet was a great way to use up some leftover mushrooms and peppers.
Jesse Scarlett
[email protected]I would definitely recommend this omelet to anyone looking for a tasty and satisfying breakfast.
Abraham Williams
[email protected]This omelet was a hit with my family! Everyone loved the flavor and the texture.
Handsome Macala
[email protected]I loved the flavor of this omelet. The mushrooms and peppers added a lot of depth, and the cheese was the perfect finishing touch.
Umesh Badhai
[email protected]This was a quick and easy meal to make. I was able to get it on the table in under 30 minutes.
Didi Lantz
[email protected]This was a really good omelet! The mushrooms and peppers were cooked perfectly, and the cheese was melted and gooey. I will definitely be making this again.
Abel Castellanos
[email protected]I'm not sure what went wrong, but my omelet turned out really dry. I think I might have overcooked it.
PRINCE STAR
[email protected]This omelet was a bit too oily for my taste. I think I would use less butter next time.
morongoa makgoba
[email protected]I would definitely recommend this omelet to anyone looking for a tasty and satisfying breakfast.
Ruwan Sameera
[email protected]I've made this omelet several times now and it's always a hit. It's a great recipe for a quick and easy meal.
Megan Manship
[email protected]This omelet was a great way to use up some leftover mushrooms and peppers. It was also a nice change from my usual breakfast routine.
Tracy Mbabazi
[email protected]I made this omelet for breakfast this morning and it was delicious! I used a variety of mushrooms, including shiitake, cremini, and oyster mushrooms.
Alhaf Shah
[email protected]I'm not a big fan of mushrooms, but I actually really enjoyed this omelet. The peppers and cheese helped to balance out the flavor of the mushrooms.
Amy Ndaw
[email protected]This omelet was a little bland for my taste. I think I would add some more seasoning next time.
Ahmed Forhad
[email protected]I followed the recipe exactly, but my omelet didn't turn out as fluffy as I would have liked. I'm not sure what I did wrong.
FALAK SHAR
[email protected]This was a quick and easy meal to make. I was able to get it on the table in under 30 minutes.
Mystrious Muhit
[email protected]I loved the flavor of this omelet. The mushrooms and peppers added a lot of depth, and the cheese was the perfect finishing touch.
Rm Tv
[email protected]This omelet was a hit with my family! The mushrooms and peppers were cooked perfectly, and the cheese was melted and gooey. I will definitely be making this again.