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Omelet with mushrooms and bell peppers

average rating is 3 out of 5, based on 150 votes

Start your day off right with this delicious and healthy omelet with mushrooms and bell peppers. Packed with protein and low in carbs, this recipe is perfect for diabetics or anyone looking for a nutritious breakfast option that is easy to make.

This omelet is great on its own, but you could also serve it with a side of fresh fruit or a slice of whole-grain toast for a complete meal.



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omelet breakfast low-carb high-protein gluten-free diabetic-friendly healthy easy-to-make mushrooms bell peppers vegetarian keto-friendly nutritious quick flavorful protein-rich low-calorie low-fat low-sugar low-sodium vitamin-rich fiber-rich antioxidant-rich energizing satiating delicious savory cheesy skillet-cooked homemade


  • 2 large eggs

  • 1/4 cup sliced mushrooms

  • 1/4 cup diced bell peppers

  • 1 tbsp olive oil

  • Salt and pepper to taste

  • Optional: shredded cheese for topping


  1. In a small bowl, whisk together the eggs and set aside.

  2. Heat the olive oil in a non-stick skillet over medium-high heat.

  3. Add the sliced mushrooms and diced bell peppers to the skillet, and cook for 3-4 minutes, or until the vegetables are tender.

  4. Pour the whisked eggs into the skillet, and use a spatula to spread the eggs evenly over the vegetables.

  5. Cook for 2-3 minutes, or until the bottom of the omelet is golden brown.

  6. Use the spatula to carefully fold the omelet in half.

  7. Cook for an additional 1-2 minutes, or until the eggs are fully cooked.

  8. Serve hot, topped with shredded cheese if desired.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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