Peppers Onions Mushroom Omelet

 Two Egg Omelet with frozen Tri-Colored Peppers and Onions, Cheese, and Mushrooms…

Peppers Onions Mushroom Omelet

Ingredients

  • 2 eggs, beaten with a fork in a small bowl
  • 1/3 cup frozen tri-colored peppers and onions
  • 1/4 cup shredded cheese, your favorite
  • 2 or 3 mushrooms sliced
  • Pat of butter, about tablespoon
  • salt and pepper to taste

Directions

  • Turn burner on medium, place a medium skillet on burner and add pat of butter to melt.
  • Add the peppers and onions, and sliced mushrooms. Stir for a few minutes until tender.
  • Pour beaten eggs in skillet over vegetables and cover bottom of skillet.
  • Turn burner down to low, cook until eggs are little firm in the middle.
  • Add the cheese on one half of the egg.
  • With a spatula fold the other half of egg over the cheese.
  • Let egg cook for about 20 seconds, flip egg over, if needed cook on other side for another 20 seconds. This depends on your preference and desired doneness of your eggs. Turn off burner.
  • Serve with extra cheese on top and add your favorite breakfast sides. Enjoy!