Butter-Mushroom Omelet with Roasted Peppers & Tomatoes
A fluffy three-egg omelet folded around sautéed mushrooms and butter, plated alongside a fried egg, roasted red peppers, and cherry tomatoes. Restaurant-quality breakfast in under 15 minutes, all in one skillet.
- Total time
- 12 min
- Servings
- 1
- Calories
- 340
- Protein
- 18g
Ingredients
- 4 oz mushrooms, sliced 1/4-inch thick
- 3 tbsp butter, divided
- 4 whole eggs
Instructions
- 1
Heat 1 tbsp butter in a 10-inch nonstick skillet over medium-high until foaming.
- 2
Add mushrooms and cook without stirring for 2 minutes until golden, then stir and cook 1 more minute until tender.
- 3
Transfer mushrooms to a plate, then crack 3 eggs into a bowl, add a pinch of salt and pepper, and whisk until combined.
- 4
Add 1 tbsp butter to the skillet and pour in the whisked eggs, tilting the pan so they spread evenly.
- 5
Let cook 2 minutes until edges set but center still jiggles, then scatter mushrooms down the middle and fold the omelet in half.
- 6
Slide onto a plate, then fry the remaining egg in 1 tbsp butter until whites set, and serve alongside roasted peppers and tomatoes.
Tools you’ll need
- 10-inch nonstick skillet
- mixing bowl
- whisk
- spatula
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