Vege omelette

Name: Vege omelette
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 3 large eggs; 1 tbsp water; 1 tsp salt; 3 tbsp butter; 1 mushroom; 1/3 cup chopped red capsicum; 1/3 cup grated cheese; 1 chopped parsley to taste

SammyJones @cook_2965194

Vege omelette

SammyJones @cook_2965194

Saved

Ingredients

15 mins

2 servings

3 largeeggs
1 tbspwater
1 tspsalt
3 tbspbutter
1mushroom
1/3 cupchopped red capsicum
1/3 cupgrated cheese
1chopped parsley to taste

Saved

Steps

15 mins

1

In a small bowl, mix eggs,, water and salt with a fork until well blended.
2

Heat a frying pan on the stove top on high. Put 2 tablespoons of the butter in the pan. Slice the mushrooms and fry in the butter til brown.
3

Take the mushrooms out of the fry pan and add the remaining butter. Turn off the element and leave the pan on the hot element. Pour the egg mixture immediately into the pan. Swirl the mixture with a fork a few times.
4

Leave the egg cooking on the pan, spread the cooked mushrooms, capsicum, cheese and parsley over the egg.
5

After about 3 minutes, check base of the egg, it should be browning. You will need two spatulas to flip the egg in half to cover the Topping. Once you have done this, let it cook for another minute to warm all the way through. There should be no runny egg at this stage.
6

Flip onto a plate and enjoy!