Mushroom, capsicum and cheese omelettes

Mushroom, capsicum and cheese omelettes
The PaleoHack Cookbook

You can make the vegetable filling a little ahead of time, but only make the omelettes just before you want to serve them. We used button mushroom for our omelettes, but can choose any variety you like.

You will need …

  • 20g butter

  • 1 small red capsicum (150g), sliced thinly

  • 200g mushrooms, sliced thinly

  • 2 tablespoons finely chopped fresh chives

  • 8 eggs

  • 1 tablespoon milk

  • 4 green onions, sliced thinly

  • ½ cup (60g) coarsely grated cheddar

How to make Mushroom, capsicum and cheese omelettes:

  1. Melt butter in large frying pan; cook capsicum, mushroom and chives, stirring occasionally, about 4 minutes or until vegetables soften. Drain vegetable filling on absorbent-paper-lined plate; cover with foil to keep warm.

  2. One at time, break eggs into small bowl, then pour into large jug. When all eggs are in jug, whisk until well combined and frothy, then whisk in milk and onion.

  3. Pour half of the egg mixture into the frying pan you used for the vegetables; tilt pan to cover base with egg mixture. Cook over medium heat about 4 minutes or until omelette is just set.

  4. Carefully soon half the vegetable filling onto one half of the omelette; sprinkle half of the cheese over vegetable filling. Use a spatula to lift and fold the unfilled half over the vegetable filling. Carefully slide omelette onto plate; cover with foil to keep warm.

  5. Make one more omelette with remaining egg mixture, vegetable filling and cheese. Cut each omelette in half; place one half; place one half on each serving plate.

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Serves 4

Per serving 20.1g fat; 1132KJ (270 cal)

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The PaleoHack Cookbook

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