Pumpkin, Mushroom, & Red Pepper Omelet
Embrace the flavor trend of the season with a pumpkin omelet. This delicious breakfast dish delivers all the warm and cozy feels with its blend of comforting cooked veggies and satisfying egg and cheese. Pair with buttered sourdough toast and a steaming mug of coffee or tea to complete your morning meal.
2-3 tablespoons vegetable oil
1/3 cup yellow onion, chopped
1/2 cup pumpkin, diced
1/3 cup mushrooms, sliced
1/3 cup red bell pepper, diced
salt and pepper to taste
1/3 cup mozzarella cheese, grated
Warm half the oil in a medium nonstick pan over medium heat. Add onion and pumpkin and cook until onion is translucent, about 3-4 minutes. Add mushrooms and bell pepper and cook for 5 more minutes, until all veggies are slightly soft. Season with salt and pepper.
Whisk eggs in yourWhiskware™ Egg Mixer.Warm the remaining oil in a medium nonstick pan over medium heat.Add eggs to pan and swirl around evenly.
Once eggs are set, add vegetable mixture to one side of omelet and sprinkle with mozzarella cheese. Fold omelet in half and serve.
WHIP THIS UP WHEN…
Chilly outdoors? Cook up plenty of warmth inside with this Pumpkin, Mushroom & Pepper Omelet.
The Whiskware™ Egg Mixer whips up perfectly frothy eggs in a flash, and features a built-in egg cracker, a removable egg separator, and minimal mess.