Veggie Omelet with Mushrooms, Peppers, and Onions

Preparation Time:

5 min

Difficulty:

Novice

Ingredients:

• 4 large eggs
• 100g of mushrooms, sliced
• 100g of bell peppers, diced
• 50g of onions, chopped
• Salt and pepper to taste
• 1 tablespoon of olive oil

Kitchen Tools Needed:

• Frying pan
• Spatula
• Mixing bowl
• Whisk

Instructions:

• In a mixing bowl, crack the eggs and whisk them until well combined and slightly frothy.
• Add salt and pepper to the eggs as per your taste and mix well.
• Heat the frying pan over medium heat and add the olive oil, ensuring it coats the bottom of the pan.
• Add the chopped onions and sauté for about 1 minute until they start to become translucent.
• Add the sliced mushrooms and diced bell peppers to the pan and cook for another 1-2 minutes until the vegetables soften slightly.
• Pour the whisked eggs over the sautéed vegetables in the pan, making sure they are evenly distributed.
• Cook for about 2-3 minutes until the edges begin to set, then gently lift the edges with a spatula and tilt the pan to allow uncooked egg to flow to the edges.
• Once the omelet is mostly set but still slightly runny on top, carefully fold it in half and let it cook for an additional minute until fully cooked.
• Slide the omelet onto a plate and cut in half to serve.

Macros:

• Total Calories: 290kcal
• Carbs: 10g
• Proteins: 28g
• Fats: 20g

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