Veggie Egg Omelette
This is a pretty convenient recipe for when you want to make a single omelette. I find it best to saute the vegetables all together in the same frying pan you'll use for the omelet. About 3 minutes over medium heat softens the veggies a bit and brings out their flavors. You don't need to wash out the pan. Just transfer the veggies to a small bowl and keep makin the omelette as directed. This was a very tasty breakfast. I hope you like it too. (Recipe was submitted in 2010. It was tested and photographed in December 2013.)
- 2 large eggs
1 teaspoon water
1 Tablespoon green or red pepper - chopped
1 mushroom - chopped
1 Tablespoon onions - chopped
1 or 2 Tablespoons shredded cheese
salt and pepper - to taste
How To Make A Veggie Egg Omelette
In a small bowl, beat the eggs with the water, salt and pepper.
Melt butter in a frying pan over medium heat. Pour egg mixture into pan.
When the egg is firm, add veggies and cheese on one side. Fold other side. Let cheese melt. Remove omelette from pan and transfer onto plate and enjoy.
Note From Recipe Submitter:
Alternately, you could saute the veggies before adding them to your omelette. Add the veggies to the pan before the egg mixture. Cook in 2 teaspoons butter until softened. Transfer to a plate. Cook eggs as instructed in same pan. Add sauteed veggies and cheese.
A vegetarian egg omelette for one with mushrooms, onion, bell pepper and cheese.
Mr Breakfast would like to thank sallymae for this recipe.
Recipe number 2961. Submitted 12/3/2010.