The Olive Bin

Mushroom Pepper Omelet

In a large nonstick skillet, saute the onions, mushrooms, and green pepper in 3/4 T of the Wild Mushroom & Sage olive oil until tender. Remove and keep warm. In the same skillet, heat remaining olive oil on medium-high. Whisk the eggs, salt, and pepper. Add egg mixture to skillet (mixture will set immediately at edges). When eggs are set, spoon vegetable mixture on one side and sprinkle with cheeses; fold other side over filling. Cut in half and serve warm.
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Ingredients

Number Of Servings: 2

1/4 C chopped green onions
1/4 C sliced fresh mushrooms
1/4 C chopped green pepper
3/4 T + 3/4 T of The Olive Bin's Wild Mushroom & Sage Olive Oil
5 eggs
1/2 tsp salt
1/4 tsp pepper
1/4 C shredded cheddar cheese
1/4 C shredded Monterey Jack cheese

Directions

  1. In a large nonstick skillet, saute the onions, mushrooms, and green pepper in 3/4 T of the Wild Mushroom & Sage olive oil until tender. Remove and keep warm.
  2. In the same skillet, heat remaining olive oil on medium-high. Whisk the eggs, salt, and pepper. Add egg mixture to skillet (mixture will set immediately at edges).
  3. When eggs are set, spoon vegetable mixture on one side and sprinkle with cheeses; fold other side over filling. Cut in half and serve warm.

Associated Products

Wild Mushroom & Sage Olive Oil
Wild Mushroom & Sage Olive Oil
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