Omelette with peppers, mushrooms and cheddar cheese

Ingredients for 4 servings:

• 20 g butter
• 1 small bell pepper(s), red and finely sliced
• 200 g mushrooms, cut into fine strips
• 2 tsp chives, finely chopped
• 8 eggs
• 4 spring onions
• 60 g Cheddar cheese or other spicy hard cheese, coarsely grated
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Goes well with breakfast.

Melt the butter in a large skillet. Sauté the bell peppers, mushrooms, and chives for about 4 minutes, stirring occasionally. Drain the vegetable filling on a plate lined with a paper towel and cover with aluminum foil or another plate to keep warm. Crack the eggs, one at a time, into a small bowl, whisk, and pour into a larger container. Add a little milk and whisk until frothy. Pour half of the egg mixture into the skillet, completely covering the bottom of the pan. Let it set over medium heat for about 4 minutes. Spoon half of the vegetable filling onto one half of the omelet and sprinkle with half of the cheese. Using a spatula, fold the other half of the omelet over the filling. Place the finished omelet on a plate and cover with aluminum foil to keep warm. Make a second omelet with the remaining ingredients. Cut each omelet in half and serve.