Total Time
Prep 5 mins
Cook 5 mins

For more servings this recipe increases easily. Recipe source: local newspaper

Ingredients Nutrition


  1. Melt one tablespoon of the butter in a medium skillet over medium heat. Add onion and cook until soft (2 minutes).
  2. Add mushroom and cook another 2 minutes (or until mushroom is soft).
  3. Add bell pepper and cook another 2 minutes (or until pepper is soft). Remove from heat and stir in parsley.
  4. Remove vegetables from skillet and set aside.
  5. Beat eggs with 1 tablespoon water and salt and pepper.
  6. Melt remaining 1 tablespoon butter in an 8-inch non-stick skillet (or use the same skillet used to cook vegetables in). Pour in the eggs. Cook until edges begin to set- watch because it cooks fast (2-3 seconds).
  7. With a silicone spatula, stir mixture gently in a circular motion until thickened (10 seconds). Push back egg (from the edges of the pan) that has set so uncooked egg can run underneath. After about 20-30 seconds the top will be still wet but not runny and the omlet will be done. Remove skillet from heat.
  8. With a silicone spatula fold the lower third (closest to you) of the omlet to the center and then the far edge (1/3rd) towards the center.
  9. Make a shallow slit the length of the omlet and spoon the vegetables onto it.
  10. Serve immediately.
Most Helpful

5 5

A tasty omelette and loved the choice of vegies, though I did add a sprinkle of sharp cheddar cheese and served with wholemeal/wholegrain toast for a very filling breakfast. Thank you ellie_, made for Name that Ingredient tag game.

5 5

A truly tasty veggie omelet that makes a great light vegetarian dinner! Thought I would miss the addition of cheese but I did not :) Thanks for the post.

5 5

Really good, clear recipe. I used margarine, added more mushrooms and a bit of cheese but otherwise followed the recipe.