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

Toppings

• 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

Preparation:

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!