Mushroom Stuffed Omelet
Two Egg Omelet prepared with plenty of chopped mushrooms, sharp cheddar cheese, diced onions and sweet peppers…
Mushroom Stuffed Omelet
Ingredients
- 2 eggs, beaten in a small bowl with fork
- 3 chopped mushrooms, about 1/4 cup or more
- 3 tablespoons chopped frozen onion and peppers mix
- 1 tablespoon butter
- 2 ounces shredded sharp cheddar cheese
- salt and pepper to taste
Directions
- In a small skillet add 1/2 of the butter, mushrooms, onions, peppers, turn heat on low/medium. Stir for a few minutes until tender and any liquid is gone. Transfer to a small plate, set aside.
- In the small skillet add remaining butter, when melted pour in beaten eggs and cover bottom of the pan with egg.
- Cook egg for about 30 seconds, until almost set on top. With a spatula, flip egg completely over to other side in skillet.
- Next spread mushroom mixture on one half of the eggs, add some of the shredded cheese, fold plain side of egg over mushrooms. Turn burner off and allow omelet to cook for about 30 seconds or so.
- Transfer omelet to a plate add the remaining cheese on top. Serve with your favorite breakfast sides. Enjoy!
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