John Myers
Bell Pepper and Mushroom Omelette
The perfect bell pepper and mushroom omelette recipe with a picture and simple step-by-step instructions.
- 1 Red bell pepper approx. 150 g
- 1 Green peppers approx. 150 g
- 300 g Mushrooms
- 2 Spring onions approx. 50 g
- 75 g Small cubes of ham
- 2 tbsp Sunflower oil
- 3 tbsp Freshly grated horseradish
- 4 big pinches Coarse sea salt from the mill
- 3 Eggs
- 2 tbsp Cooking cream
- 0,5 Cup Plucked parsley
- Clean and wash the peppers and cut into small cubes. Clean / brush the mushrooms and cut into small pieces. Clean and wash the spring onions and cut into fine rings. Heat sunflower oil (2 tbsp) in a pan and fry / stir-fry the ham cubes. Add the vegetables (red + green pepper cubes, mushroom pieces and spring onion rings) and fry / stir-fry. Freshly grate horseradish (3 tbsp) and add to the pan. Season with coarse sea salt from the mill (4 big pinches) and fry everything well. Whisk / whisk the eggs (3 pieces) with the cooking cream (2 tbsp) and distribute / drizzle over the contents of the pan. Cover and cook / bake for approx. 7 – 8 minutes at a low temperature. Finally top with plucked parsley and serve.
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