Mushroom Pepper Omelet

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 483kcal

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 1 Green bell pepper diced
  • 1/4 Onion diced
  • 2 oz Cremini mushrooms sliced
  • 6 oz Chicken sausage links diced
  • 8 Eggs beaten
  • 4 slices Multigrain bread toasted (or bread of your choice)
  • 4 oz Cheddar cheese
  • 2 cups Raspberries
US Customary - Metric

Instructions

  • Preheat the oven to 200°F. If making multiple omelets, store the cooked omelets in the warming oven until all are ready to serve.
  • In a non-stick pan, heat oil over medium heat. Add the peppers, onions, mushrooms and chicken sausage; cook, stirring frequently for approximately 4-5 minutes.
  • In a bowl, whisk the eggs with a pinch of salt and pepper. Add the eggs to the pan and cook, without stirring, until egg begins to set (approximately 1 minute).
  • Using a heat-resistant spatula, gently lift corner of egg; tilt pan to allow uncooked egg to flow underneath. Cook until set. Repeat the procedure until the remaining egg is cooked.
  • Toast the bread.
  • Add cheese and fold the omelet in half. Allow the cheese to melt. Serve with toast and raspberries on the side.

Nutrition

Calories: 483kcal | Carbohydrates: 21g | Protein: 29g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 387mg | Sodium: 850mg | Potassium: 387mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1019IU | Vitamin C: 32mg | Calcium: 296mg | Iron: 3mg

Mushroom Pepper Omelet

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 483 kcal

Ingredients
 
 

  • 2 tbsp Extra-virgin olive oil
  • 1 Green bell pepper diced
  • 1/4 Onion diced
  • 2 oz Cremini mushrooms sliced
  • 6 oz Chicken sausage links diced
  • 8 Eggs beaten
  • 4 slices Multigrain bread toasted (or bread of your choice)
  • 4 oz Cheddar cheese
  • 2 cups Raspberries

Instructions
 

  • Preheat the oven to 200°F. If making multiple omelets, store the cooked omelets in the warming oven until all are ready to serve.
  • In a non-stick pan, heat oil over medium heat. Add the peppers, onions, mushrooms and chicken sausage; cook, stirring frequently for approximately 4-5 minutes.
  • In a bowl, whisk the eggs with a pinch of salt and pepper. Add the eggs to the pan and cook, without stirring, until egg begins to set (approximately 1 minute).
  • Using a heat-resistant spatula, gently lift corner of egg; tilt pan to allow uncooked egg to flow underneath. Cook until set. Repeat the procedure until the remaining egg is cooked.
  • Toast the bread.
  • Add cheese and fold the omelet in half. Allow the cheese to melt. Serve with toast and raspberries on the side.

Nutrition

Calories: 483kcalCarbohydrates: 21gProtein: 29gFat: 32gSaturated Fat: 11gCholesterol: 387mgSodium: 850mgPotassium: 387mgFiber: 4gSugar: 5gVitamin A: 1019IUVitamin C: 32mgCalcium: 296mgIron: 3mg
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