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Pepper & Mushroom Omelet

Course: Breakfast
Servings: 1
Calories: 230kcal
Author: Becky Gillaspy

Ingredients

  • 2 large Eggs
  • 1/2 tablespoon Extra Virgin Avocado Oil
  • 1/4 cup Green Bell Pepper chopped
  • 1/4 cup Mushrooms chopped
  • 1 pinch Salt & Pepper to taste
US Customary - Metric

Instructions

  • Crack the eggs into a medium bowl and beat well. Set aside.
  • Heat the oil in a skillet over medium-high heat. Add the peppers and mushrooms and cook until slightly tender, about 3 minutes.
  • Pour the eggs into the pan with the vegetables.
  • Cook until the eggs are set. Season with salt and pepper.

Nutrition

Serving: 169g | Calories: 230kcal | Carbohydrates: 4.2g | Protein: 13.5g | Fat: 17.6g | Fiber: 1.7g