Mushroom, Bell Pepper, and Cheese Omelet

Total Time
1hr 5mins
Prep
45 mins
Cook
20 mins

Good combination of colors, textures, and tastes.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. To make the filling: In a nonstick skillet, melt the butter over medium heat.
  2. Add in the bell pepper, onion, and mushrooms; stir/saute for about 5 minutes or until tender.
  3. Add in Tabasco sauce and parsley; stir to combine; set aside.
  4. To make the omelet: in a mixing bowl, whisk together the eggs, water, salt, and pepper.
  5. Heat an 8-inch omelet pan over medium heat; add butter and swirl to coat the bottom of the pan.
  6. When butter foams, pour egg mixture in all at once.
  7. Let set for about 20 seconds or until edges begin to cook.
  8. Using a spatula, gently lift edges of mixture and tilt skillet to allow uncooked egg mixture to flow underneath.
  9. Continue to do this until the top is almost dry.
  10. Spoon vegetable mixture over one half of the omelet; sprinkle MJ cheese over vegetable mixture.
  11. Fold the other side of the omelet over to cover.
  12. Let stand for a few seconds to let cheese melt.
  13. Turn omelet out onto a warmed plate; sprinkle with parmesan cheese and garnish with parsley and tomato wedge.
Most Helpful

5 5

This is a classic. Good for dinner or lunch as well as brunch.

5 5

I made this for my DH for breakfast today and he kept saying "I love this!" . You have a winner here! Thanks!

5 5

I often make an omelete for my Sunday Brunch and this was a very nice one. I used 2 eggs only and cheddar cheese inside instead of Monterray Jack Thanks NurseDi for yet another version of one of my favorites