Authentic home cooking from Chile, with US measurements. 
Mushroom, Leek, and Bell Pepper Omelette
I love making omelets. They're easy, quick, don't require much prep, and you can use so many different ingredients. Eggs are very nutritious and good for your health. The best part is you can eat omelets any time—breakfast, lunch, snack, or dinner.
Mushroom, Leek, and Bell Pepper Omelette
I love making omelets. They're easy, quick, don't require much prep, and you can use so many different ingredients. Eggs are very nutritious and good for your health. The best part is you can eat omelets any time—breakfast, lunch, snack, or dinner.
Open in Cookpad AppSteps
- 1
Chop and measure all the ingredients. In two small bowls, beat 2 eggs in each bowl. In a skillet, heat a little olive oil and lightly sauté the garlic. Add the vegetables and cook for a couple of minutes. If any liquid collects at the bottom, discard it. Season with salt and pepper.
- 2
Divide the vegetables between the bowls and mix well with the eggs. Heat a little more olive oil in the skillet and pour in the contents of one bowl. Stir briefly, then let the omelet set.
- 3
Place a plate over the skillet, hold the plate with one hand, and flip the skillet so the omelet lands on the plate. Use a spatula to slide the omelet back into the skillet to finish cooking. Transfer to a serving plate and repeat the process for the second omelet. Serve immediately while hot.
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