Thursday, November 14, 2019

Bell Pepper and Mushroom Omelet

Preparing lunch for the kids in the morning when you are hardly awake is not an easy task but has to be done. If you can cook something they enjoy and it has a few vegetables it definitely is a good thing at least in my books. Eggs are something that most kids enjoy so if it can be made a bit more nutritious but without a lot of work that would be a good thing isn't?

DD2 likes bell peppers and mushrooms so adding to them while making an omelet was a no-brainer. This way we both get what we want. She gets an omelet sandwich and I clear my conscience saying she at least got to eat some vegetables for lunch. Smart don't you think? ;)

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I used oyster mushrooms but any kind of mushroom is fine really. Here is the recipe in pictures,

Saute the onions, jalapeno, bell pepper and mushroom and set it aside. Whisk the eggs.
Mix the cooked vegetables into the whisked egg. Heat a sauce pan grease it and add about a 1/4 cup of the egg mixture. Cook on one side.
Flip the omelet and cook on the other side. Toast the bread, spread the cheese and melt it. Spread the spice spread if wanted.
Place the omelet on the melted cheese and close the bread with the other slice.

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Bell Pepper and Mushroom Omelet
Preparation Time: 5 minutes
Cooking Time: 15 minutes
  1. 2 eggs
  2. 1/2 Red Onion or 4 shallots diced fine
  3. 3 Small Bell Peppers seeds removed and diced (about 3/4 cup)*
  4. 1/2 cup of diced mushrooms
  5. 1 jalapeno de-seeded and diced or 1 green chili
  6. salt to taste + 1/4 tsp of black pepper powder
  7. 1/2 tbsp olive oil
  8. For the sandwich
  9. pepper jack or any cheese of choice
  10. 2 slices of bread
  11. 1/4 tsp ghee
  12. Note:* These are home grown smaller sized bell pepper, in a store bought one a 1/2 or 3/4 should be about the same.

  1. In a saute pan, add the oil and when hot add the onions and chopped chilies and when the onions become translucent add in the bell peppers.
  2. Saute till the bell peppers are fully cooked and the onion is starting to turn color.
  3. Add the diced mushrooms with salt and pepper and cook for 2-3 minutes. Turn off the heat and let cool a bit.
  4. Crack open the eggs in a vessel and whisk till frothy and add the cooked vegetables to it.
  5. Set a small pan to heat, add a tiny bit of oil and add about a 1/4 cup of the egg mixture.
  6. Let cook on one side, flip and cook on the other side.
  7. While the omelet is cooking apply ghee on the bread and toast it in a griddle on both sides till it is slightly browned.
  8. Spread the cheese on the both slices of bread and let it melt. I use a toaster but leaving it on the Put the omelet and close with the other piece of bread. If desired add a spicy spread over the omelet (like tomato thokku).

Perfect lunch time sandwich or a morning breakfast.

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