Egg omelette with roasted peppers and mushrooms

Last Updated on July 27, 2024

A fluffy egg omelette. With roasted peppers, mushrooms, peas, black olives and finely grated parmesan cheese.

Ingredients:

4 pcs egg 6 pcs medium mushrooms 1 pk meaty red peppers 3 tbsp

td>grated Parmesan cheese (can be omitted)

2 tbsp heavy sour cream 1 handful of frozen or fresh peas black olives pepper oil salt

Procedure:

1. First, put the peppers under the grill to roast, once black blisters appear on all sides, wrap them in a microtene bag and let them cool
2. Turn the oven temperature down to 250 °C with both the lower and upper heat
3. Slice the mushrooms and fry them in a pan with a little oil
4. Peel the peppers, remove the seeds and add them to the mushrooms
5. Finally, throw in the peas
6. Add salt
7. Beat the eggs with sour cream (2 tablespoons) and finely grated Parmesan cheese, add salt and pepper
8. Add the Vegetable Recipes and mushrooms to the egg mixture and add the olives
9. 10. Place in the oven and bake until golden.

Recommendation:

An egg omelette is a very simple, filling and rewarding dish in which you can use whatever you like. Vegetable Recipes, ham, spinach … there are plenty of options for what to add to it. I really like the flavor of roasted peppers, so today I made an omelet with it.

Note:

Source: always open in the kitchen. You can also find more recipes on the blog: In the Kitchen Always Open ….