Mushroom & Avocado stuffed Omelette
I happened to develop this nutritious omelette few days back, and it has been on loop here. Undoubtedly a favorite! So I thought it’s high time I shared this recipe on my blog. The omelette consists of a layer of sautéed mushrooms, over which sliced avocados are placed.
I just love how easy the omelette is, and the avocado just doesn’t give out its bitterness which is covered up by the flavor from the sautéed mushrooms. I just looooove sautéed mushrooms and this omelette just is the right and nutrient packed breakfast you should definitely give a try! 😃
Ingredients: recipe for 1
- 2 eggs
- 1 Scallion, chopped
- 1/4 Capsicum, chopped
- 1 small Onion, finely chopped
- 6-7 White Mushrooms, sliced
- 1 small Garlic clove, minced
- Salt, as required
- 1/4 tsp Oregano
- 1/2 ripe Avocado, sliced thinly
- Olive oil
- Crushed Chilli flakes
Instructions:
- In a pan, pour olive oil and add the chopped onion, minced garlic, and sauté until raw smell disappears and add in the sliced mushrooms.
- Add salt as required and a splash of water.
- Next add in the chopped capsicum and sauté and finally add in oregano. And transfer the mushroom mix to a bowl.
- In another bowl, crack in 2 eggs and add in the chopped scallions and salt as required and mix well using a fork.
- In the same pan used earlier, pour some olive oil and pour the egg mix to the hot pan and swirl areas with excess eggs using a silicone or wooden spoon and allow to cook on low heat.
- Spread the mushroom mix prepared earlier on half of the omelette and place the uniformly sliced avocado over the bed of mushrooms and sprinkle the crushed chili flake’s and flip over the other side of the omelette and transfer to a plate and serve with fresh cherry tomatoes.
