Mushroom And Bell Pepper Omelet With Fontina Recipe

Name: Mushroom And Bell Pepper Omelet With Fontina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil, divided; Cooking spray; 1/4 cup chopped green onions; 1/2 medium green bell pepper, thinly sliced; 2 cups sliced shiitake mushrooms (about 6 ounces); 1/2 cup chopped seeded plum tomato; 1/2 teaspoon salt, divided; 1/8 teaspoon black pepper; 2 teaspoons chopped fresh parsley; 8 large eggs; 2 large egg whites; 1/2 teaspoon butter; 1/2 cup (2 ounces) shredded fontina cheese; 1/4 cup reduced-fat sour cream

Servings: persons

1 teaspoon olive oil, divided
Cooking spray
1/4 cup chopped green onions
1/2 medium green bell pepper, thinly sliced
2 cups sliced shiitake mushrooms (about 6 ounces)
1/2 cup chopped seeded plum tomato
1/2 teaspoon salt, divided
1/8 teaspoon black pepper
2 teaspoons chopped fresh parsley
8 large eggs
2 large egg whites
1/2 teaspoon butter
1/2 cup (2 ounces) shredded fontina cheese
1/4 cup reduced-fat sour cream

1
Heat 1/2 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add green onions; saute 1 minute. Add bell pepper; saute 1 minute. Add mushrooms; cook 3 minutes, stirring frequently. Stir in tomato, 1/4 teaspoon salt, and black pepper; cook 30 seconds. Remove vegetable mixture from pan; cover and keep warm.
2
Place 1/4 teaspoon salt, parsley, eggs, and egg whites in a bowl; stir well with a whisk to combine.
3
Place 1/2 teaspoon oil and butter in skillet over medium-high heat until butter melts. Add egg mixture to pan; cook until edges begin to set (about 2 minutes). Slide front edge of a spatula between edge of omelet and pan. Gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with pan. Repeat procedure on opposite edge of omelet. Continue cooking until the center is just set (about 7 minutes).
4
Spoon vegetable mixture evenly over 1/2 of omelet; top vegetable mixture with cheese. Loosen omelet with a spatula; fold in half. Carefully slide omelet onto a serving platter. Cut omelet into 4 wedges; top with sour cream. Serve immediately.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon olive oil, divided, Cooking spray, 1/4 cup chopped green onions, 1/2 medium green bell pepper, thinly sliced, and more.

Yes, Mushroom And Bell Pepper Omelet With Fontina falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom And Bell Pepper Omelet With Fontina

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions