Mushroom Omelette

Sauteed mushrooms, onions, and bell peppers are added to a hearty mushroom omelette to make it taste great. Great for a quick and healthy brunch or breakfast

Ingredients:

• 2 eggs
• 1/4 cup sliced mushrooms
• 2 tablespoons diced onions
• 2 tablespoons diced bell peppers
• Salt and pepper to taste
• 1 tablespoon butter
• 1/4 cup shredded cheese optional

Instructions:

In a bowl, beat the eggs and season with salt and pepper

Heat a non-stick skillet over medium heat and add the butter

Add the diced onions and bell peppers to the skillet and saut until they become translucent

Add the sliced mushrooms to the skillet and saut for a few minutes until they soften

Pour the beaten eggs into the skillet over the sauted vegetables

Allow the eggs to cook undisturbed for a minute or two until the edges start to set

Gently lift the edges of the omelette with a spatula and tilt the skillet to let the uncooked eggs flow to the edges

If using cheese, sprinkle it evenly over one half of the omelette

Fold the other half of the omelette over the cheese if added to create a half-moon shape

Cook for another minute or until the omelette is cooked through but still slightly moist in the center

Slide the mushroom omelette onto a plate, slice it in half, and serve hot