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Mushroom Pepper Omelet

Here’s a hearty, home-style omelet for two that’s ready in a jiffy and will keep you satisfied all morning long. —Diana Howard, Ava, Illinois
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 1/4 cup chopped green onions
  • 1/4 cup sliced fresh mushrooms
  • 1/4 cup chopped green pepper
  • 2 tablespoons butter, divided
  • 5 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup shredded Monterey Jack cheese


  • In a large nonstick skillet, saute the onions, mushrooms and green pepper in 1 tablespoon butter until tender. Remove and keep warm.
  • In the same skillet, melt remaining butter over medium-high heat.
  • Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
  • As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture on one side and sprinkle with cheeses; fold other side over filling. Cut in half.
Nutrition Facts
1 piece: 392 calories, 32g fat (17g saturated fat), 586mg cholesterol, 1009mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 23g protein.
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Average Rating:
  • Nicole
    Jan 21, 2020

    Omg this was so easy and so good. I loooove salt so if you’re not a huge fan I would cut that in half. But other than that, perfect.

  • blessednest
    Sep 25, 2011

    Family loved this recipe!

  • ali saab
    Nov 10, 2010

    No comment left