| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 534 | 42g | 19g | 9g |
| sugars | fibre | protein | salt |
| 7g | 2g | 30g | 1.2g |
There’s something heart-warming and deeply satisfying about a dish that manages to reflect both your heritage and current passion. The Green Pepper and Mushroom Omelette does just that and it is a recipe I hold near and dear to my heart.
Just like my Italian grandparents, my culinary repertoire distinctly enthuses the importance of using fresh, vibrant, and wholesome ingredients. The Green Pepper and Mushroom Omelette is no exception. It carries within it not just the succulence of a savory breakfast dish, but also the colors and vitality of a farmer’s market haul, all while giving a playful nod to my love for hiking trips and the outdoors.
A Symphony of Flavors and Nutrition
This omelette recipe puts a unique spin on the average egg breakfast. It perfectly incorporates green bell peppers, button mushrooms, a modest onion and a sprinkle of shredded cheddar cheese to create a dish that is as nutritious as it is enticing.
Beyond the taste, there are incredible health benefits that come with this delectable dish. Bell peppers are low in calories and exceptionally rich in vitamin C and other antioxidants, making them an excellent addition to a healthy diet (source). Mushrooms, on the other hand, are rich in the B vitamins and a great source of protein (source), providing a hefty dose of nutrients first thing in the morning.
Perfect Pairings
Not only is the Green Pepper and Mushroom Omelette incredibly satisfying on its own, but it also pairs beautifully with familiar cornerstone foods. Crisp bacon, or homemade Italian sausages on the side can lend a delightful, smoky compliment to the egg dish. Alternatively, you can also serve it alongside herbed roasted potatoes or a big slice of hearty toast.
Ultimately, the Green Pepper and Mushroom Omelette stands tall as a testament to my love for vibrant, hearty foods and wholesome ingredients. It brings back the cherished breakfast times at Nonna’s long breakfast table and infuses them with the colors and vitality of my numerous outdoors escapades. This recipe is, without a doubt, a flavor-packed delight to kick-start your day.
What You’ll Need
- 12 large eggs
- 3 medium green bell peppers, diced
- 6 large button mushrooms, thinly sliced
- 1 medium onion, chopped
- 3 cups of shredded cheddar cheese
- 6 tablespoons of butter or olive oil
- Salt and pepper to taste
- Parsley for garnish (optional)
Method
Step One
In a large bowl, crack all 12 eggs. Add salt and pepper according to taste then beat until yolk and whites are fully mixed. Set this aside.
Step Two
Heat up a large non-stick frying pan over medium heat. Add 3 tablespoons of butter or olive oil until it’s melted then add the diced green bell peppers and chopped onions. Saute until they become soft. This should take about 5 minutes.
Step Three
Add the thinly sliced mushrooms to the pan and continue to sauté all the vegetables until they are nicely caramelized. Once done, remove the vegetables from the pan and set aside.
Step Four
Using the same pan, add the remaining 3 tablespoons of butter or olive oil. Pour in the beaten eggs and let it cook until the edges start to set. This should take about 2-3 minutes.
Step Five
Evenly distribute the sautéed vegetables over half of the egg. Sprinkle the shredded cheddar cheese over the vegetables.
Step Six
Using a spatula, gently fold over the other half of the egg (which does not have the vegetables and cheese) covering the filled half. Let it cook for another 2 minutes or until the cheese has melted.
Step Seven
Sprinkle parsley for garnish (if desired), then gently slide the omelette out of the pan onto a serving plate. Your Green Pepper and Mushroom Omelette is now ready to be served. Enjoy!
