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Mushroom Pepper Omelet

 Mushroom Pepper Omelet
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
2 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.

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Mushroom Pepper Omelet (continued)

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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.