Mushroom Omelette without cheese

This mushroom omelette is fluffy, super healthy and can be thrown together quick and easy. It is lovely as a wholesome breakfast or light dinner with few calories. Mushrooms are the new superfood and are packed with flavour enhancers. They are healthy because of the nutrients they contain, proteins, vitamins, fibre etc and those that don’t contain cholesterol, gluten etc.

To learn more about Mushrooms as a superfood, click on this link: https://www.thepretendchef.com/mushroom-health-benefits-facts/

Eggs on their own part are also nutrient-dense, with proteins, vitamins, minerals, omega-3, cholesterol etc. The combination of mushroom and egg make this omelette super healthy and extra special.

You can vary the vegetables and mushrooms depending on what you have at home, I had chopped celery in mine. The butter can be replaced with olive oil. I used white button mushrooms but cremini mushrooms will also be excellent.

To make Mushroom Omelette

1/2 cup chopped button mushroom
2 tablespoons chopped onions
1/4 red bell pepper
1/4 green bell pepper
2 teaspoons vegetable oil
1 teaspoon butter (optional)
salt
pepper
3 eggs

Chop red and green bell peppers, set aside.

Heat half the vegetable oil in a small frying pan over medium heat, add half the butter.

When melted, add onions and mushroom, season with a little salt and pepper.

Stir and fry until the mushrooms are soft and brown.

Add red and green peppers, continue frying until softened.

Remove from the pan and set aside.

Crack eggs into a bowl and a pinch of salt, lightly beat the eggs.

Wipe the frying pan and put it back over the flame.

Add the remaining vegetable oil and butter, when hot, pour the beaten eggs into it.

Pull the egg in from the sides as it fries and stop when it begins to set.

When almost set, spread mushrooms on one-half and leave to fry for a minute or two until set.

Lift one side of the frying pan and fold the empty half of the omelette to cover the mushrooms.

Slide onto a plate.

Serve with a green salad.

If you enjoyed my Mushroom Omelette, you will also enjoy my Mushroom Hash (Sauce), Mushroom Pepper soup, Mushroom Soup without cream and Snail Pepper soup.

Print

Mushroom Omelette without cheese

Mushroom omelette is fluffy, super healthy and can be thrown together quick and easy.

Course Appetizer, Breakfast, Side Dish

Cuisine world

Keyword mushroom

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Author gaga

Ingredients

• ½ cup chopped button mushroom
• 2 tablespoons chopped onions
• ¼ red bell pepper
• ¼ green bell pepper
• 2 teaspoons vegetable oil
• 1 teaspoon butter (optional)
• salt
• pepper
• 3 Eggs

Instructions

• Chop red and green bell peppers, set aside.
• Heat half the vegetable oil in a small frying pan over medium heat, add half the butter.
• When melted, add onions and mushroom, season with a little salt and pepper.
• Stir and fry until the mushrooms are soft and brown.
• Add red and green peppers, continue frying until softened.
• Remove from the pan and set aside.
• Crack eggs in a bowl, add a pinch of salt and lightly beat the eggs.
• Wipe frying pan and put back over the flame.
• Add the remaining vegetable oil and butter, when hot, pour the beaten eggs into it.
• Pull the egg in from the sides as it fries and stop when it begins to set.
• When almost set, spread mushrooms on one-half and leave to fry for a minute or two until set.
• Lift one side of the frying pan and fold the empty half of the omelette to cover the mushrooms.
• Slide onto a plate. Serve with a green salad.

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