Servings: 1
Calories: 110kcal
Equipment
- 1 large skillet
- 1 wooden spatula
- knife
- measuring cup
Ingredients
- 3 large eggs
- ¼ cup diced onions
- ¼ cup diced bell peppers
- ¼ cup diced mushrooms
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add diced onions, bell peppers, and mushrooms to the skillet and sauté for 2-3 minutes until they are softened.
- In a separate bowl, beat 3 eggs with a pinch of salt and pepper.
- Pour the beaten eggs into the skillet with the sautéed veggies.
- Using a wooden spatula, gently push the edges of the omelette towards the center to allow uncooked egg to flow underneath.
- When the eggs are mostly set, gently fold the omelette in half and cook for an additional 1-2 minutes until fully cooked.
- Serve hot with your favorite toppings or sides.
Notes
- Make sure to cook the veggies until they are tender before adding the egg mixture.
- You can also add other vegetables to the omelette, such as spinach, tomatoes, or zucchini.
- For a spicier omelette, you can add a pinch of chili powder or red pepper flakes to the egg mixture.
- If you don’t have a large skillet, you can also make the omelette in a smaller skillet and then cut it into four pieces.
- If you want to make a vegan version of this omelette, you can use vegan egg replacer instead of eggs.
- You can also add cooked meat, such as chicken or turkey, to the omelette for extra protein.
Nutrition
Calories: 110kcal
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