Spicy Omelet with Mushrooms
If you love a good hearty breakfast, try this spicy omelet with mushroom and pepper filling. It is so satisfying and will keep you feeling full for hours!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 eggs (large)
- 4 tbsp olive oil
- 1 cup mushrooms
- 1 cup red bell pepper (chopped)
- 1 jalapeno pepper
- pinch salt
- pinch black pepper
- pinch cayenne pepper (optional)
- pinch garlic powder
Instructions
- 1
Chop the red bell pepper and jalapeno peppers. Wash and pat the mushrooms dry with a paper towel.
- 2
Add a little oil to a pan or small skillet.
- 3
Mix the spices in a small bowl. Add a pinch of salt and pepper and saute mushrooms and peppers for about 5 minutes, till soft.
- 4
When done, take out the veggies and set them aside.
- 5
Add some more olive oil to the frying pan. Break the eggs in a small bowl, add a pinch of the mixed spices, and whisk with a wire whisk.
- 6
Pour the beaten eggs into the pan and let them cook on medium-high heat.
- 7
Once the edges of the omelet begin to cook, tilt the pan slightly, so the uncooked egg runs to the edge of the skillet.
- 8
Every few seconds, tilt the pan slightly so the egg keeps flowing to the edge.
- 9
Cover the pan for about 30 seconds on medium heat if the top is not yet cooked through.
- 10
Add the topping to half of the omelet.
- 11
Fold the other half of the egg over the veggies using a rubber spatula. Turn off the heat and leave the pan covered for about a minute.
- 12
Slide omelet onto your serving plate, and breakfast is ready!