Omelette with Red Pepper and Mushrooms

Rania Al-ThaniCuisinier

Ingrédients

• 3 eggs
  3 pieces
• 1/2 cup shredded cheddar cheese
  0.5 cup
• 1/2 onion, chopped
  0.5 piece
• 1/2 red pepper, chopped
  0.5 piece
• 4 large mushrooms, sliced
  4 pieces
• 2 sprigs of parsley, chopped
  2 sprigs
• 2 tablespoons olive oil
  2 tablespoons
• 1 tablespoon butter
  1 tablespoon
• A pinch of black pepper
  0
• A pinch of salt
  0

Mesures

1. 1

   In a little butter, sauté each type of vegetable separately: the onion, red pepper, and mushrooms. Set them aside.

   Matériel requis:

   Poêle à frire

   10 minutes
2. 2

   Whisk the eggs well and add black pepper and salt.

   Matériel requis:

   Bol de mélange

   5 minutes
3. 3

   Put olive oil in the frying pan over medium heat, and pour the whisked eggs evenly over the entire pan.

   Matériel requis:

   Poêle à frire

   5 minutes
4. 4

   When the eggs are halfway cooked, add half of the shredded cheddar cheese over half of the omelette. Then add the sautéed vegetables and a little parsley on top of the cheese.

   5 minutes
5. 5

   Then on top of the vegetables, add the remaining shredded cheddar cheese, and fold the empty half of the omelette over the vegetables and cheese.

   5 minutes
6. 6

   Press down a little with a spatula.

   Matériel requis:

   🍳

   Spatula

   1 minutes
7. 7

   Leave it on the heat until the cheese melts and the omelette is cooked.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques