We have been following the Orthodox Lent from March, so we haven’t had any meat since then. I must say it’s been quite refreshing having meat-free meals.
We’ve been using lots of eggs instead to make up for our protein intake. Eggs are convenient and nutritious, you can use them to make a main meal in minutes.
I have recently shared a Flavoured Poached Egg with Spinach and Mushroom Recipe, it looks sophisticated, but it is easy and simple to make.
Omelette are a great family meal as they can be made within minutes, so ideal when you don’t have much time to cook.
Besides, you can add whichever ingredients you like, so you can suit everyone’s taste. Omelettes are practical and versitile.
Mushroom & Pepper Omelette (Serves 4)
- 1 tbsp of olive oil
- 4-6 eggs
- 1 onion, sliced
- 200g mushrooms, sliced
- 1 green pepper, diced
- 1 can of sweetcorn
- 100g grated cheddar cheese
- Salt and pepper to season
Heat the olive oil in a large, heavy based saucepan and add onion. Fry over a gentle heat for 2-3 minutes, until softened.
Add the mushrooms, green peppers and sweetcorn and sautee for another 3-4 minutes.
Crack the eggs into a bowl and whisk it. Season the egg with salt, pepper and oregano.
Initially I was planning on using 4, however I ended up using 6 eggs and cooking half of the mix with half of the vegetables for 3 eggs.
Add the egg into the saucepan with the vegetables and cook for a few minutes. Flash under a preheated grill for a few minutes until the top of the omelette is cooked.
Sprinkle the grated cheese on top of the omelette and return it to the grill for another few minutes until the cheese is melted.
Repeat the same process for the other half of the ingredients. Serve and enjoy!
We had our Mushroom & Pepper Omelette with mixed green salad, the whole family enjoyed.
You can also enjoy the omelette with chips and salad. You can change the vegetables and add ham and other ingredients to it.