Broccoli and Mushroom Omelette

Name: Broccoli and Mushroom Omelette
Yield: 2 servings
Cuisine: American
Ingredients: 2 eggs beaten; 1/4 cup broccoli florets steamed; 1/4 cup buttoned mushroom sliced; 1/4 cup shredded cheese Mexican Blend; 2-3 Tablespoon milk; 1/8 teaspoon salt and pepper or to taste; 4-5 slices pickled jalapeno or to taste (optional); Extra cheese to sprinkle

Air Fry with Me @cook_19680730

Los Angeles, California

No more excuses for not eating breakfast when you can can prepare this quick, easy and delicious meatless air fryer omelette in no time!

Air Fry with Me @cook_19680730

Los Angeles, California

No more excuses for not eating breakfast when you can can prepare this quick, easy and delicious meatless air fryer omelette in no time!

Saved

Ingredients

2 servings

2eggs beaten
1/4 cupbroccoli florets steamed
1/4 cupbuttoned mushroom sliced
1/4 cupshredded cheese Mexican Blend
2-3 Tablespoonmilk
1/8 teaspoonsalt and pepper or to taste
4-5 slicespickled jalapeno or to taste (optional)
Extra cheese to sprinkle

Saved

Steps

1

Lightly grease a shallow baking pan and set aside.
2

In a large bowl, mix together the eggs, broccoli, mushroom, 1/4 cup shredded cheese, milk, salt and pepper and pour it into the pan. Then, place the jalapeno slices on top (or can be chopped up and mix together with the egg mixture).
3

Air fry at 320F (160C) for about 6-8 minutes. Sprinkle some more cheese on top and air fry again at 320F (160C) for another 2 minutes or so until the eggs are set.