Breakfast
Mushroom, Pepper & Cheese Omelette
Some breakfasts don't need to be complicated. This Mushroom, Pepper & Cheese Omelette is filled with sautéed mushrooms, colourful peppers, fresh basil and melted cheese, all wrapped inside a simple three egg omelette. I cook the mushrooms and peppers separately first so they have time to soften and develop flavour before adding them to the omelette. It's simple, filling and exactly the kind of breakfast I love making when I want something warm and satisfying without spending forever in the kitchen.
- Prep
- 5 mins
- Cook
- Approximately 10 to 15 mins
- Method
- Stovetop
- Difficulty
- Easy
Ingredients
- 3 eggs
- Dash of salt
- Black pepper
- Olive oil, for the pan
- Cheese
- Mushrooms, sliced
- Peppers, sliced
- Fresh basil
Method
- 01
Slice the mushrooms and peppers.
- 02
Heat a little olive oil in a frying pan over medium heat.
- 03
Add the mushrooms and peppers and sauté until softened and lightly golden.
- 04
Add the fresh basil towards the end of cooking and gently toss through the vegetables.
- 05
Remove the mushroom and pepper filling from the pan and set aside.
- 06
Crack 3 eggs into a bowl. Add a dash of salt and black pepper and beat until combined.
- 07
Add a little more olive oil to the pan if needed, then pour in the egg mixture.
- 08
Allow the eggs to cook gently until the omelette begins to set.
- 09
Add the cheese to one side of the omelette.
- 10
Spoon the sautéed mushroom, pepper and basil filling over the cheese.
- 11
Allow the cheese to begin melting, then carefully fold the other half of the omelette over the filling.
- 12
Continue cooking briefly until the omelette is cooked to your preferred consistency and the cheese is melted.
- 13
Carefully transfer to a plate and serve immediately.
A little from me
Lackie's Notes
Cook the mushrooms and peppers separately before making the omelette.
Mushrooms release moisture as they cook, so giving the filling its own time in the pan helps the vegetables develop flavour without adding unnecessary moisture to the eggs.
I also like adding the cheese before the mushroom and pepper filling so it starts melting underneath all those warm vegetables.
And don't overthink your omelette. It doesn't need to look perfectly restaurant folded to taste ridiculously good.
Serve it with
Serving Suggestion
Serve immediately while the omelette is warm and the cheese is still beautifully melted. This works perfectly as an easy breakfast or relaxed weekend brunch.
Made this? Show me!
I'd love to see what came out of your kitchen. Tag @LackieFlavors on Instagram.
@LackieFlavors
