Recipes

Mushroom & Red Pepper Mozzarella Omelet

Serves: 4-5
Preparation Time: 10 minutes

• 3 tablespoons butter
• 2-3 tablespoons coconut oil
• 4 oz fresh mushrooms (or to taste), sliced
• Italian seasoning
• Garlic powder
• 7 eggs
• 3 egg yolks (or another 1-2 eggs instead)
• Salt & pepper
• 1/2 red bell pepper, diced
• 4-5 oz mozzarella cheese, shredded

Heat the butter and 2 tablespoons of coconut oil over medium heat in a large skillet until butter begins to bubble. Sauté the mushrooms with a sprinkle of Italian seasoning and garlic powder until caramelized and browned. Remove to a bowl and set aside.

Meanwhile, whisk the eggs and egg yolks together and season to taste with salt and pepper. Add another tablespoon of oil to the pan if needed and heat to a high heat.

Pour egg mixture into the pan. Lift the edges up as it’s cooking and allow the uncooked egg mixture to flow underneath. Flip omelet over to cook on other side.

Spread the mushrooms, red pepper and cheese on half of the omelet, reserving a little bit of the pepper and cheese to garnish the top. Fold over in half and transfer to a serving plate. Garnish and eat.

Enjoy!

Sarah:)

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