Mushroom and Pepper Omelet


There is nothing that says ‘I love you’ more than making someone breakfast. This isn’t just for your significant other, but this will work wonders for friends or your mother if you need a big favor. You will be the greatest person alive.

This omelet recipe is simple and fuss-free. You only need a few simple ingredients to make this delicious and the best part is that you can change the ingredients around to your liking. Try this recipe first and taste for yourself.



I left out the amount of cheese because I believe you should have complete freedom with that. There’s also nothing wrong with putting some bacon into this and I immediately regret not putting bacon in as I am writing this. Oh well.

Good luck flipping ‘cause it ain’t easy.



Mushroom and Pepper Omelet
By W.
About 3-4 servings

Half a pepper, chopped
3 Baby Bella mushrooms, sliced
1 small onion or half of a large one, chopped
6 eggs
¼ cup milk of your choice
Sage leaves from 1 stem, roughly chopped
2 tablespoons butter
Monterey Jack cheese
Salt and pepper



In a large bowl, crack your eggs and then pour in the milk. Add in a pinch of salt and pepper before whisking. Once everything is mixed in, set aside.

Heat up a large pan on the stove on medium heat. Add the butter and once it’s melted add in the onions. Throw in a pinch of salt to draw out the moisture from the onions. When they start to become translucent and brown, toss in the sage and peppers.

After a couple minutes or so, add in the mushrooms. Sprinkle some salt and pepper to taste. Keep sautéing until everything is slightly browned. Taste for seasoning before adding the egg mixture in.

Turn down the heat a bit and let the egg cook. This will take several minutes but keep an eye on it. Once the outside of the pan start to brown and cook, start checking the center. If it still jiggles, let it be. Once the bottom is cooked but the top is still runny, add the cheese to one half of the pan.

Once the cheese is melted, you can turn off the heat. Carefully check the bottom of the omelet by gently lifting it with a spatula. If you are able to lift it without sticking, carefully and swiftly fold it over.

Feel free to add a pinch of salt and pepper before serving.



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