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Description
The fajita omelette combination of sautéed mushrooms, bell peppers, and onions creates a medley of flavors that will excite your taste buds.Ingredients
- 2 tablespoons unsalted butter, divided
- 3 Monterey Mushrooms®, sliced (Whites or Baby Bellas)*
- 1/4 small red onion, cut into 1/4-inch slices
- 1/2 small green, red or yellow bell pepper, cut into 1/4-inch slices
- 1/8 teaspoon chili powder
- Kosher salt and freshly ground black pepper, to taste
- 3 large eggs, beaten
- 2 tablespoons shredded Mexican-style cheese
- 1 plum tomato, seeded and chopped
- Chopped fresh cilantro, for garnish
- Sour cream, for serving
*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.
Instructions
- Melt 1 tablespoon butter in an 8-inch nonstick skillet over medium-high heat. Add mushrooms, onions and peppers, and cook, stirring occasionally, until tender, about 4 to 6 minutes. Stir in chili powder and cook until fragrant, about 30 seconds. Season with salt and pepper, to taste. Transfer vegetables to plate.
- Melt remaining butter In the same skillet over medium-high heat. Pour eggs into skillet, and tilt pan to coat bottom. Drag cooked edges to center of pan using rubber spatula. Tilt pan to let uncooked eggs fall to edge of pan. Spoon vegetable mixture and cheese over one side of omelette, and let eggs set, about 1 to 2 minutes. Fold opposite side over, and transfer to plate. Top with tomatoes, cilantro and a dollop of sour cream.
- Serve and enjoy.
Notes
Go ahead, you can do it. Add bacon if you must. Feel free to personalize these omelettes by adding your favorite ingredients. Crumbled bacon, sliced avocado, or a dash of hot sauce can take these fajita omelets to the next level of deliciousness.
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