Name: Mushroom and roasted pepper omelette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 150g chestnut mushrooms; 1 tsp dried coriander; 1 Tbsp olive oil; 1 clove of garlic, minced; ½ tsp chilli flakes ( optional); 4 large eggs, lightly beaten; 1 large pieces of roasted pepper; To serve: chopped parsley or coriander leaves

Mushroom and roasted pepper omelette

15 Nov 2021

by Dinna

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Background

You can make this mushroom and roasted pepper omelette with leftover or freshly grilled/baked red bell pepper. Alternatively, use preserved pepper from a jar (drained well!). Serve it for lunch with a crispy salad and crusty bread or cut it into bite-sized pieces and serve as tapas.

Ingredients

150g chestnut mushrooms
1 tsp dried coriander
1 Tbsp olive oil
1 clove of garlic, minced
½ tsp chilli flakes ( optional)
4 large eggs, lightly beaten
1 large pieces of roasted pepper
To serve: chopped parsley or coriander leaves

Instructions

Finely chop the mushrooms.
Heat the oil in frying pan, add the mushroom pieces, then gently sweat them under a lid for 5 minutes. Take off the lid, add the dried coriander, chili (if used) and garlic, then stir until the liquid has completely reduced.
Pour over the egg mixture and let it spread out evenly.
Cut the roasted red pepper into thin slices and place these on top of the omelette. Season with salt and pepper. Put a lid on, turn down the heat and cook for about 5 minutes, or until the top of the omelette has set.
Serve with chopped fresh herbs of your choice.

https://cooktogether.com/?recipe=mushroom-and-roasted-pepper-omelette

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