Prep Time: 10 mins I Cooking Time: 20 mins I Serve: 1 - 2
Mushroom Pepper Omelette is a perfect start for healthy and easy morning. "Perfect combination of colors, textures, and tastes." Mushroom Pepper Omelette is a winner whenever you are in a mood for hearty and filling breakfast:)
Ingredients :-
3 Eggs 1 tsp. + ¼ tsp. Salt (divided)
1 tsp. + ¼ tsp. Black Pepper Powder (divided)
2 chiplet/40 g. Butter (salted) (divided equally) 2 tbsp./30 ml. Veg Oil (divided equally) 1 Onion, large-size (finely sliced) 1 Green Capsicum, small size (finely sliced) 1 Yellow Capsicum, small size (finely sliced) 8-10 Button Mushroom (roughly sliced)
4 tbsp./ 20-25 g. - Cheese (cheddar & mozzarella mix) 3-4 Fresh Coriander Sprigs ( finely chopped)
Method :-
In a med size bowl break 3 eggs. Add salt + black pepper powder. Whisk well and set aside (covered)
Heat butter + veg oil in a non-stick pan. Add sliced onions + capsicum and stir for 1-2 mins on low-medium flame
Add mushrooms + ¼ tsp salt + ¼ tsp of black pepper powder to the pan and sauté for another 1-2 mins on low-medium flame. Stir continuously
Once the vegetables are half cooked, lower down the flame and dish out the vegetables on a plate. Set aside (covered)
To the same pan add the remaining butter + vegetable oil. Once the butter starts melting add the whisked egg mixture to the pan and cook for 2-3 mins on low flame. When the eggs start to harden, then layer the half cooked vegetables on it.
Next, add the grated cheese to the pan. Cover it with a lid and let it cook for 2-3 mins on low flame. Remove the lid and check if the omelette is properly cooked from all sides and the cheese has melted then turn off the flame
Transfer onto a serving plate & garnish with some freshly chopped coriander(optional)
Time to Taste :)
Serve with crispy toasted butter bread slices, or paratha with a cup of coffee/tea.