#omelette

A cheesy omelette filled with cheddar, served alongside crispy home fries and savory sausages for a satisfying weekend brunch.

Sauteed mushrooms, onions, and bell peppers are added to a hearty mushroom omelette to make it taste great. Great for a quick and healthy brunch or breakfast!

Ingredients: 2 eggs. 1/4 cup sliced mushrooms. 2 tablespoons diced onions. 2 tablespoons diced bell peppers. Salt and pepper to taste. 1 tablespoon butter. 1/4 cup shredded cheese optional.

Instructions: In a bowl, beat the eggs and season with salt and pepper. Heat a non-stick skillet over medium heat and add the butter. Add the diced onions and bell peppers to the skillet and saut until they become translucent. Add the sliced mushrooms to the skillet and saut for a few minutes until they soften. Pour the beaten eggs into the skillet over the sauted vegetables. Allow the eggs to cook undisturbed for a minute or two until the edges start to set. Gently lift the edges of the omelette with a spatula and tilt the skillet to let the uncooked eggs flow to the edges. If using cheese, sprinkle it evenly over one half of the omelette. Fold the other half of the omelette over the cheese if added to create a half-moon shape. Cook for another minute or until the omelette is cooked through but still slightly moist in the center. Slide the mushroom omelette onto a plate, slice it in half, and serve hot.

Prep Time: 10 minutes

Cook Time: 10 minutes