This Spicy Mushroom Omelette recipe is not only perfect for breakfast and brunch, but also for a quick dinner. This omelette has mushrooms, poblano peppers, bell peppers, feta cheese and topped with avocado and hot sauce.
Are there days when you’re just in rush, but still have to cook dinner? Well, this omelette recipe is your new best friend. I love this recipe for brunch, but breakfast recipe for dinner is also welcomed at my house.
INGREDIENTS for spicy mushroom omelette
- Egg
- Mushrooms
- Poblano Pepper
- Bell Pepper: I used yellow, but any color will work
- Feta Cheese
- Green Onions
- Cilantro
- Avocado
- Hot Sauce
- Butter or Olive Oil
INSTRUCTIONS
- In a skillet, add 2 tbsp of butter or olive oil over medium high heat. Add the mushrooms, poblano peppers, and bell peppers and sauté for 3-5 minutes or until they start to soften.
- Remove the mushrooms and peppers from skillet.
- In a bowl, crack the eggs and beat the eggs using a fork and add it to the skillet.
- On one side of the egg, add the mushrooms and peppers and feta cheese. Once the egg starts bubbling, fold the other half of the egg onto filled half. Cook for additional 2-3 minutes or until slightly golden and remove from pan.
- Top off the omelette with avocado, green onion, cilantro and any other toppings you’ll like!
Spicy Mushroom Omelette
This Spicy Mushroom Omelette recipe is not only perfect for breakfast and brunch, but also for a quick dinner. This omelette has mushrooms, poblano peppers, bell peppers, feta cheese and topped with avocado and hot sauce.
Ingredients
- 3 large eggs
- 1/4 cup mushrooms, sliced
- 1/2 poblano pepper, diced
- 1/4 cup yellow bell pepper, diced
- 1/8 cup feta chees
- 1/4 cup green onion, chopped
- 1/8 cup cilantro, chopped
- 1/2 avocado for topping
- 2 tbsp olive oil
Instructions
- In a skillet, add 2 tbsp of butter or olive oil over medium high heat. Add the mushrooms, poblano peppers, and bell peppers and sauté for 3-5 minutes or until they start to soften. Remove the mushrooms and peppers from skillet.
- In a bowl, crack the eggs and beat the eggs using a fork and add it to the skillet.
- On one side of the egg, add the mushrooms and peppers and feta cheese. Once the egg starts bubbling, fold the other half of the egg onto filled half. Cook for additional 2-3 minutes or until slightly golden and remove from pan.
- Top off the omelette with avocado, green onion, cilantro and any other toppings you'll like!
