John Myers
Mushroom and Pepper Omelette
The perfect mushroom and pepper omelette recipe with a picture and simple step-by-step instructions.
- 100 g Cream colored mushrooms
- 1 Onion approx. 100 g
- 0,5 Red peppers approx. 100 g
- 2 Garlic cloves
- 2 Eggs
- 0,5 Cream (100 g)
- 1 tsp Salt
- 0,5 tsp Oil
- 0,5 Cup Plucked parsley
- Clean / brush the mushrooms, halve and cut into slices. Peel and dice the onion. Peel and finely dice the garlic cloves. Clean and wash the peppers and cut into sticks. Mix / whisk the eggs (2 pieces) with the cream (100 g), salt (1 teaspoon) and pepper (½ teaspoon). Wash the parsley, shake dry and pluck. Heat oil (2 tbsp) in a medium-sized pan and fry the onion and garlic cubes vigorously / stir-fry. Turn down the temperature and fry the mushroom slices. Pour / drizzle the egg-cream mixture over it and let it set with the lid closed. Spread the pepper sticks over the top and cook for another 5 minutes with the lid closed. Finally, sprinkle / sprinkle the plucked parsley over it and serve the mushroom and pepper omelette in the hot pan.
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