Mushroom cheese omelette
Egg omelet made with mushrooms, bell peppers and cheese.
Servings: 1 people
- 2 large eggs
- salt to taste
- 1/2 tsp pepper powder
- 2-3 no mushrooms - chopped finely
- 2-3 tbsp bell peppers (red, green and yellow) - Chopped finely
- 1 tsp butter
- 1 slice cheese
Chop the vegetables and keep them ready.
Beat eggs with salt and pepper. Keep it aside ready.
Melt the butter in a wide pan and saute the vegetables with little salt.
Saute until mushrooms shrink. spread it all over the pan evenly.
Pour the egg mixture on top of the vegetables.
Put the flame low and tilt the pan to spread the egg mixture evenly.
drop the cheese slice pieces all over the egg mix.
Close and cook for about 2-3 minutes in low flame.
open and gently fold it and serve hot!