Mushroom Bell Pepper and Cheese Omelet
Elevate your breakfast game with this Mushroom Bell Pepper and Cheese Omelet, a nourishing and colorful start to your day. Packed with tender sautéed mushrooms and sweet bell peppers, this omelet bursts with savory goodness and vibrant texture. A creamy mixture of eggs and milk creates the perfect base, while a touch of shredded cheese adds melty decadence to every bite. Cooked to golden perfection in olive oil and butter, this easy-to-make recipe combines wholesome ingredients with simple techniques for a breakfast that feels gourmet yet is quick to prepare in just 20 minutes. Serve it piping hot, garnished with fresh parsley, and pair it with toast or a light salad for the ultimate morning indulgence. Perfect for busy mornings or a leisurely brunch, this omelet recipe is a delicious blend of protein, veggies, and flavor!
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Recipe Information
Ingredients
- 3 large Eggs
- 2 tablespoons Milk
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Olive oil
- 1 teaspoon Unsalted butter
- 0.5 cups Mushrooms
- 0.5 cups Bell peppers (any color)
- 0.25 cups Shredded cheese (cheddar, mozzarella, or your choice)
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Crack the eggs into a medium bowl. Add the milk, salt, and black pepper. Whisk until the mixture is well combined and slightly frothy.
Wash and slice the mushrooms and bell peppers into thin, bite-sized pieces.
Heat olive oil in a non-stick skillet over medium heat. Add the mushrooms and bell peppers. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized. Remove the vegetables from the skillet and set aside.
Reduce the heat to medium-low. Add unsalted butter to the skillet and let it melt, ensuring the entire surface of the skillet is coated.
Pour the egg mixture into the skillet, tilting the pan to ensure it spreads evenly. Let it cook undisturbed for about 1-2 minutes, or until the edges just start to set.
Sprinkle the sautéed mushrooms, bell peppers, and shredded cheese evenly over one half of the omelet. Allow the omelet to cook for another 1-2 minutes, or until the cheese begins to melt and the middle is mostly set but still slightly soft.
Gently fold the empty side of the omelet over the filled side using a spatula. Let it cook for an additional 1 minute to ensure everything is warmed through.
Carefully slide the omelet onto a plate. Garnish with freshly chopped parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.3 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 138 mg | 11% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 791 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
