Mushroom & Red Pepper Omelette

DifficultyBeginnerYields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

Mushroom & Pepper Omelette recipe featuring Highline Mushrooms Mini Bella Mushrooms. Topped with irresistible breadcrumbs for extra flavor for your morning!

For the omelette:
 8 oz Highline Mini Bella Mushrooms
 1 red bell pepper
 2 tbsp olive oil
 3 eggs
 Salt & pepper, to taste
For the breadcrumbs:
 1 clove of garlic, minced
 1 tbsp olive oil
 ¼ cup parsley, chopped
 1 green onions, chopped
 1 slice of sourdough bread, toasted and crumbled
 3 tbsp Parmesan cheese, grated
1

In a breakfast pan, heat the oil over medium-high heat. Sauté the mushrooms for 5 minutes, or until they are soft.

2

Add peppers and sauté for another 5 minutes.

3

In a medium bowl, whisk the eggs and season with salt & pepper.

4

Pour eggs evenly over the pan and cook for 5 minutes.

5

In a small skillet over medium heat add all bread crumb ingredients and cook for 5 minute.

6

Sprinkle breadcrumbs over omelette and serve.

Ingredients

For the omelette:
 8 oz Highline Mini Bella Mushrooms
 1 red bell pepper
 2 tbsp olive oil
 3 eggs
 Salt & pepper, to taste
For the breadcrumbs:
 1 clove of garlic, minced
 1 tbsp olive oil
 ¼ cup parsley, chopped
 1 green onions, chopped
 1 slice of sourdough bread, toasted and crumbled
 3 tbsp Parmesan cheese, grated

Directions

1

In a breakfast pan, heat the oil over medium-high heat. Sauté the mushrooms for 5 minutes, or until they are soft.

2

Add peppers and sauté for another 5 minutes.

3

In a medium bowl, whisk the eggs and season with salt & pepper.

4

Pour eggs evenly over the pan and cook for 5 minutes.

5

In a small skillet over medium heat add all bread crumb ingredients and cook for 5 minute.

6

Sprinkle breadcrumbs over omelette and serve.

Mushroom & Red Pepper Omelette
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