Light pepper and mushroom omelette

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Light pepper and mushroom omelette

Light pepper and mushroom omelette



Light pepper and mushroom omelette
Light pepper and mushroom omelette
Ingredients
Number of people
-

1
+

3 eggs

1 half red pepper

3 button mushrooms

1 clove of garlic

1 teaspoon olive oil

Parsley

Oregano

Basil and rosemary

Pepper

Salt




Preparation Printing
TOTAL TIME: 33 MIN
Preparation: 8 min
Cooking time: 25 min
Step 1
Seed the pepper, cut it in half widthwise, then into thin strips.
Step 2
Wash the mushrooms and cut them into strips.
Step 3
Chop the garlic.
Step 4
In a non-stick frying pan, heat one teaspoon of olive oil, add the pepper and mushrooms.
Step 5
Let it return to a high heat for about 10 to 15 minutes.
Step 6
Halfway through cooking, add the garlic.
Step 7
If the mixture attaches, add a few drops of water.
Step 8
It is ready when the pepper is melted, almost candied.
Step 9
Add the herbs (finely cut if they are fresh).
Step 10
In a bowl, break the eggs: keep a whole one, then add only the whites of the remaining eggs. Season with salt and pepper, beat everything.
Step 11
Pour the eggs over the vegetables, mix and let it set for a few minutes over low heat.
Step 12
Serve with a green salad.
Author's note
It is a dish that I prepare during the "diet" period, which is why I only use one egg yolk. The other two can be used in other preparations.

I add my grain of salt









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