For a quick, easy and hearty breakfast, I am sharing my Western Style Omelet in classic diner-style overstuffed package brimming with mushrooms, bell peppers, tomatoes, and basil. A perfect match with either rice or bread –maybe served not only for breakfast, but as side dish in any lunch or dinner meal.
Easy Western Style Omelet Recipe
200g Jolly mushroom pieces & stems
2 medium size tomatoes
1 medium size onion
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 large eggs
1 tablespoon olive oil, divided
1/2 cup (1-inch) slices onion
1/3 cup (1-inch) slices red bell pepper
1/3 cup (1-inch) slices green bell pepper
1/4 teaspoon chopped dried basil
1. Chop the veggies in small square pieces, combine all first 4 ingredients in a medium bowl.
2. Stir eggs with a whisk
3. Heat an 8-inch nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Stir in the combined ingredients, sauté 5 minutes or until vegetables are crisp-tender. Remove vegetable mixture from pan; set aside. Clean pan.
4. Return pan to medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add half of egg mixture to pan, tilting pan to spread evenly; sprinkle with basil leaves, cook 1 minute or until edges begin to set. Lift edge of omelet with a rubber spatula, tilting pan to roll uncooked egg mixture onto bottom of pan. Repeat procedure on opposite edge of omelet. Cook 1 minute or until center is just set. Sprinkle half of vegetable mixture over the egg. Run spatula around edges and under omelet to loosen it from pan; fold in half. Slide omelet onto a plate.