Omelette with peppers and mushrooms

This will be your new go to omelette for a Sunday brunch!

Ingredients (for 1 person):

  • 2 eggs
  • 4 tbsp. milk (substitute for soy or almond milk)
  • 2 tbsp. olive oil
  • salt and pepper to taste


  • 1/4 onion, julienned
  • 1/4 red, green or yellow pepper, julienned
  • 3 to 4 small mushrooms, finely chopped
  • 2 tbsp. olive oil
  • salt and pepper to taste
  • chredded mozzarella or manchego chesse


In a skillet fry the onion, pepper and mushroom for 5 to 7 minutes, until all ingredients are tender and the onion is caramelized. Add salt and pepper to taste, reserve.

In a medium size pan preheat 2 tbsp of olive oil. Whisk the eggs with milk, salt and pepper. Cook for 3 minutes with lid. Add shredded cheese and fold like a quesadilla. Let cook for 2 more minutes. Plate your omelette with vegetables and chesse on top. Enjoy!

Author: F. Guerra

Foodie, amateur cook/baker & a spicy food lover with a sweet tooth.