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!
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.