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Mushroom Pepper Omelet Recipe

Mushroom Pepper Omelet Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2 servings


  • 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


  • 1. In a large nonstick skillet, saute the onions, mushrooms and green pepper in 1 tablespoon butter until tender. Remove and keep warm.
  • 2. In the same skillet, melt remaining butter over medium-high heat.
  • 3. Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
  • 4. 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.

Reviews for Mushroom Pepper Omelet

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Reviewed Sep. 25, 2011

"Family loved this recipe!"

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Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.