Mushroom Omelette without cheese
Mushroom omelette is fluffy, super healthy and can be thrown together quick and easy.
Ingredients
- ½ cup chopped button mushroom
- 2 tablespoons chopped onions
- ¼ red bell pepper
- ¼ green bell pepper
- 2 teaspoons vegetable oil
- 1 teaspoon butter (optional)
- salt
- pepper
- 3 Eggs
Instructions
- Chop red and green bell peppers, set aside.
- Heat half the vegetable oil in a small frying pan over medium heat, add half the butter.
- When melted, add onions and mushroom, season with a little salt and pepper.
- Stir and fry until the mushrooms are soft and brown.
- Add red and green peppers, continue frying until softened.
- Remove from the pan and set aside.
- Crack eggs in a bowl, add a pinch of salt and lightly beat the eggs.
- Wipe frying pan and put back over the flame.
- Add the remaining vegetable oil and butter, when hot, pour the beaten eggs into it.
- Pull the egg in from the sides as it fries and stop when it begins to set.
- When almost set, spread mushrooms on one-half and leave to fry for a minute or two until set.
- Lift one side of the frying pan and fold the empty half of the omelette to cover the mushrooms.
- Slide onto a plate. Serve with a green salad.
