I love eggs for breakfast .Whether its sunny side up ,poached eggs or omelettes ,they taste great on a slice of homemade sourdough bread . Below is a simple recipe for mushroom omelette.
Health Benefits of Eggs
Eggs are undeniably healthy and delicious options for breakfast. Studies have shown that eating eggs at breakfast increases feelings of fullness, reduces calorie intake at the next meal and helps maintain steady blood sugar and insulin levels.
Additionally, egg yolks contain lutein and zeaxanthin. These antioxidants help prevent eye disorders like cataracts and macular degeneration .
Though high in cholesterol, eggs don’t raise cholesterol levels in most people.
In fact, eating whole eggs may reduce heart disease risk by modifying the shape of “bad” LDL cholesterol, increasing “good” HDL cholesterol and improving insulin sensitivity .
So here is my Mushroom Omelette recipe:
Ingredients
- 1 tables spoon unsalted butter
- 1 table spoon olive oil
- ¼ red onion, finely diced
- 30g mushrooms, sliced
- 1/2 green or red bell pepper diced
- 2 large eggs
- seasoning
- about 1/4 cup grated cheese or sliced cheese .I like to use a mixture of grated cheddar ,mozzarella and sliced Emmental (Swiss) cheese.
Method
- Add olive oil in a medium, non-stick frying pan.
- Sauté the red onion, green bell pepper in the frying pan and then add the mushrooms cook for 1-2 minutes to soften.
- Set the cooked veggies aside.
- Whisk the eggs and seasoning in a bowl.
- Add the butter in the same frying pan.
- Pour the egg mixture into the frying pan. As the egg starts to set, lift the edges of the omelette with a spatula so uncooked egg flows under to be cooked.
- When the top is nearly set, sprinkle grated cheese down the middle. Top that with the onion, green pepper & mushrooms. Fold the omelette and let it cook 1 to 2 more minutes or until cheese is fully melted.
- Transfer to a serving plate and serve
- Enjoy.
English 
Armenian