If you love a good hearty breakfast, try this spicy omelet with mushroom and pepper filling. It is so satisfying and will keep you feeling full for hours!
This spicy omelet is so versatile, and you can have them for breakfast or brunch. Eggs are a great source of protein and are a great way to start your day. They are not super heavy but enough to fill you up for a few hours till lunchtime.
As the name implies, this omelet recipe is quite spicy, but you have complete control over how much heat you want in your omelet. In addition, this mushroom omelette is very low in carbs and is also gluten-free and keto-friendly!
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Ingredients Used
- Eggs: I used four large eggs for this recipe.
- Olive oil: You can also substitute with butter.
- Vegetable Fillings: Mushrooms, red bell pepper, and jalapeno pepper. You can use your favorite veggies here as filling.
- Spices: Black pepper, cayenne pepper (optional), garlic powder, and salt. Only add the cayenne pepper if you want your omelet super spicy.
How to make spicy omelet (omelette)
Prepare the veggies
Chop the red bell pepper and jalapeno peppers. Wash and pat the mushrooms dry with a paper towel.
Make the omelet
- Add a little oil to a pan or small skillet. I like to use a nonstick skillet for this, so the omelet cooks evenly and easily slides out. Mix the spices in a small bowl. Add a pinch of salt and pepper and saute mushrooms and peppers for about 5 minutes, till soft. When done, take out the veggies and set them aside.
- Add some more olive oil to the frying pan. Break the eggs in a small bowl, add a pinch of the mixed spices, and whisk with a wire whisk. Pour the beaten eggs into the pan and let them cook on medium-high heat.
- Once the edges of the omelet begin to cook, tilt the pan slightly, so the uncooked egg runs to the edge of the skillet. Every few seconds, tilt the pan slightly so the egg keeps flowing to the edge. Cover the pan for about 30 seconds on medium heat if the top is not yet cooked through. Add the topping to half of the omelet.
- Fold the other half of the egg over the veggies using a rubber spatula. The bottom of the eggs will have a golden brown color. Turn off the heat and leave the pan covered for about a minute. Slide omelet onto your serving plate, and breakfast is ready!
What can I eat with spicy omelet?
This recipe is so filling on its own that it is perfect for a standalone breakfast or brunch! I like to eat my spicy omelet with a side of avocado or some air fryer breakfast sausage and top it up with some bulletproof coffee or turmeric tea.
Tips and variations
- You can add your favorite toppings to this omelet. Just be sure you cook them separately first. You can use green bell peppers, green onions, or sprinkle cheese on your omelet.
- Use a generous amount of pepper if you like it really spicy, or you can omit the cayenne pepper to cut down on the heat.
- If you want more fluffy eggs, add a tablespoon of almond or coconut milk to the whisked eggs.
Enjoy these other delicious low-carb egg recipes!
Shakshuka For One (African Poached Eggs)
Recipe
Spicy Omelet with Mushrooms
If you love a good hearty breakfast, try this spicy omelet with mushroom and pepper filling. It is so satisfying and will keep you feeling full for hours!
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Servings: 2
Calories: 409kcal
Ingredients
- 4 eggs large
- 4 tbsp olive oil
- 1 cup mushrooms
- 1 cup red bell pepper chopped
- 1 jalapeno pepper
- pinch salt
- pinch black pepper
- pinch cayenne pepper optional
- pinch garlic powder
Instructions
- Chop the red bell pepper and jalapeno peppers. Wash and pat the mushrooms dry with a paper towel.
- Add a little oil to a pan or small skillet.
- Mix the spices in a small bowl. Add a pinch of salt and pepper and saute mushrooms and peppers for about 5 minutes, till soft.
- When done, take out the veggies and set them aside.
- Add some more olive oil to the frying pan. Break the eggs in a small bowl, add a pinch of the mixed spices, and whisk with a wire whisk.
- Pour the beaten eggs into the pan and let them cook on medium-high heat.
- Once the edges of the omelet begin to cook, tilt the pan slightly, so the uncooked egg runs to the edge of the skillet.
- Every few seconds, tilt the pan slightly so the egg keeps flowing to the edge.
- Cover the pan for about 30 seconds on medium heat if the top is not yet cooked through.
- Add the topping to half of the omelet.
- Fold the other half of the egg over the veggies using a rubber spatula. Turn off the heat and leave the pan covered for about a minute.
- Slide omelet onto your serving plate, and breakfast is ready!
Notes
This recipe serves 2 and contains 5 net carbs per serving.
- You can add your favorite toppings to this omelet. Just be sure you cook the veggies separately first. You can use green bell peppers, green onions, or sprinkle cheese on your omelet.
- Use a generous amount of pepper if you like it really spicy, or you can omit the cayenne pepper to cut down on the heat.
- If you want more fluffy eggs, add a tablespoon of almond or coconut milk to the whisked eggs.
Nutrition
Calories: 409kcal | Carbohydrates: 7g | Protein: 13g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 131mg | Potassium: 449mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2883IU | Vitamin C: 104mg | Calcium: 57mg | Iron: 2mg
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