By Wu Fi
Wash the red bell pepper and mushrooms. Dice the red bell pepper into small pieces and slice the mushrooms thinly. Chop the green onions, separating the white parts from the green parts.
In a medium bowl, crack the eggs and beat them well with a whisk or fork. Add a pinch of salt and pepper to taste, along with the tablespoon of vinegar. Mix well until everything is combined.
Heat a non-stick skillet over medium heat. Add 1 tablespoon of olive oil to the skillet and let it heat up for about 1 minute.
Add the diced bell pepper and sliced mushrooms to the skillet. Sauté for about 4-5 minutes until the vegetables are tender and the mushrooms release their moisture. Stir occasionally to avoid sticking.
Once the vegetables are cooked, push them to one side of the skillet. Pour the beaten eggs into the skillet and let them cook undisturbed for about 2 minutes until the edges start to set.
Using a spatula, gently lift the edges of the omelette and allow uncooked eggs to flow underneath. Cook for an additional 2-3 minutes until the omelette is mostly set but still slightly runny on top.
Sprinkle the chopped green onion whites over the eggs, then carefully fold the omelette in half by lifting one side over the other. Cook for an additional minute to let the inside cook through and the cheese melt if desired.
Slide the omelette onto a plate and top with the green onion greens for garnish. Serve immediately with additional salt and pepper if desired.
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By Wu Fi
This recipe is ready in 20 minutes and features red bell pepper, eggs, green onion and other delicious ingredients. Contains 275 calories total.
Wash the red bell pepper and mushrooms. Dice the red bell pepper into small pieces and slice the mushrooms thinly. Chop the green onions, separating the white parts from the green parts.
In a medium bowl, crack the eggs and beat them well with a whisk or fork. Add a pinch of salt and pepper to taste, along with the tablespoon of vinegar. Mix well until everything is combined.
Heat a non-stick skillet over medium heat. Add 1 tablespoon of olive oil to the skillet and let it heat up for about 1 minute.
Add the diced bell pepper and sliced mushrooms to the skillet. Sauté for about 4-5 minutes until the vegetables are tender and the mushrooms release their moisture. Stir occasionally to avoid sticking.
Once the vegetables are cooked, push them to one side of the skillet. Pour the beaten eggs into the skillet and let them cook undisturbed for about 2 minutes until the edges start to set.
Using a spatula, gently lift the edges of the omelette and allow uncooked eggs to flow underneath. Cook for an additional 2-3 minutes until the omelette is mostly set but still slightly runny on top.
Sprinkle the chopped green onion whites over the eggs, then carefully fold the omelette in half by lifting one side over the other. Cook for an additional minute to let the inside cook through and the cheese melt if desired.
Slide the omelette onto a plate and top with the green onion greens for garnish. Serve immediately with additional salt and pepper if desired.
Calories per Serving: 275
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