Mushroom and Cheese Omelet

Kiwilimón
Kiwilimón
This delicious omelet is filled with mushrooms, bell pepper, tomato, parsley, and cheese; it is tasty, very easy to prepare, and you will surely love it. Don't miss making this complete breakfast at home for you and your family.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 8 eggs 8 eggs
  • 2 egg whites 2 egg whites
  • 1 tablespoon olive oil 1 tablespoon olive oil
  • 1/4 cups onion, finely chopped 1/4 cups onion, finely chopped
  • 2 cups button mushrooms, sliced 2 cups button mushrooms, sliced
  • 1/2 cups tomato, chopped without skin and seeds 1/2 cups tomato, chopped without skin and seeds
  • 1 red bell pepper, chopped without seeds
  • 2 tablespoons fresh parsley, chopped
  • 1/2 tablespoons butter 1/2 tablespoons butter
  • 1/2 cups Manchego cheese, grated 1/2 cups Manchego cheese, grated
  • 1/4 cups sour cream 1/4 cups sour cream
Preparation
40 mins
0 mins
Low
  • Heat 1/2 tablespoon of olive oil in a pan over medium heat and cook the onion until lightly golden. Add the bell pepper and cook for 1 more minute. Add the mushrooms and cook for 3 more minutes. Add the tomato and season with salt and pepper. Remove from heat but keep warm.
  • In a deep bowl, beat the eggs, egg whites, salt, and pepper with a whisk for 1 minute.
  • In a pan, add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter over medium heat. Pour in the egg mixture and let it cook for 2 minutes. Using a spatula, gently separate the omelet from the pan and allow it to cook for another 4-5 minutes.
  • Using a spoon, place the prepared filling over half of the omelet and then add the manchego cheese. With the spatula, fold the omelet and allow it to cook until the cheese is melted.
  • Remove from the pan and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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