Mushroom, Bell Pepper, And Cheese Omelet Recipe

Name: Mushroom, Bell Pepper, And Cheese Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1 tablespoon butter or 1 tablespoon margarine; 2 tablespoons chopped red bell peppers; 2 tablespoons chopped green bell peppers; 2 tablespoons chopped yellow onions; 2 large mushrooms, chopped; Tabasco sauce (to taste); 1 tablespoon chopped parsley; 2 tablespoons grated monterey jack cheese; Omelet; 3 large eggs; 1 tablespoon water; 1/4 teaspoon salt (or to taste); fresh ground pepper; 1 teaspoon butter or 1 teaspoon margarine; grated parmesan cheese (topping); parsley sprig (garnish); tomatoes, cut into wedges (garnish)

Servings: persons

Filling
1 tablespoon butter or 1 tablespoon margarine
2 tablespoons chopped red bell peppers
2 tablespoons chopped green bell peppers
2 tablespoons chopped yellow onions
2 large mushrooms, chopped
Tabasco sauce (to taste)
1 tablespoon chopped parsley
2 tablespoons grated monterey jack cheese
Omelet
3 large eggs
1 tablespoon water
1/4 teaspoon salt (or to taste)
fresh ground pepper
1 teaspoon butter or 1 teaspoon margarine
grated parmesan cheese (topping)
parsley sprig (garnish)
tomatoes, cut into wedges (garnish)

1
To make the filling: In a nonstick skillet, melt the butter over medium heat.
2
Add in the bell pepper, onion, and mushrooms; stir/saute for about 5 minutes or until tender.
3
Add in Tabasco sauce and parsley; stir to combine; set aside.
4
To make the omelet: in a mixing bowl, whisk together the eggs, water, salt, and pepper.
5
Heat an 8-inch omelet pan over medium heat; add butter and swirl to coat the bottom of the pan.
6
When butter foams, pour egg mixture in all at once.
7
Let set for about 20 seconds or until edges begin to cook.
8
Using a spatula, gently lift edges of mixture and tilt skillet to allow uncooked egg mixture to flow underneath.
9
Continue to do this until the top is almost dry.
10
Spoon vegetable mixture over one half of the omelet; sprinkle MJ cheese over vegetable mixture.
11
Fold the other side of the omelet over to cover.
12
Let stand for a few seconds to let cheese melt.
13
Turn omelet out onto a warmed plate; sprinkle with parmesan cheese and garnish with parsley and tomato wedge.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: Filling, 1 tablespoon butter or 1 tablespoon margarine, 2 tablespoons chopped red bell peppers, 2 tablespoons chopped green bell peppers, and more.

Yes, Mushroom, Bell Pepper, And Cheese Omelet 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.

Mushroom, Bell Pepper, And Cheese Omelet

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