Mushroom Pepper Omelet Recipe

Mushroom Pepper Omelet Recipe photo by Taste of Home

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Here’s a hearty, home-style omelet for two that’s ready in a jiffy and will keep you satisfied all morning long. —Diana Howard, Ava, Illinois

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Mushroom Pepper Omelet Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

10 10 20

Ingredients

1/4 cup chopped green onions
1/4 cup sliced fresh mushrooms
1/4 cup chopped green pepper
2 tablespoons butter, divided
5 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese

Directions

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. Yield: 2 servings.

Nutritional Facts 1/2 omelet(calculated without optional ingredients) equals 392 calories, 32 g fat (17 g saturated fat), 586 mg cholesterol, 1,009 mg sodium, 4 g carbohydrate, 1 g fiber, 23 g protein.

Originally published as Mushroom Pepper Omelet in Simple & Delicious August/September 2010, p43