Mushroom Omelet

Prep Time 5′       Cooking Time 5′        Serves 2


  • 2 tbsp olive oil
  • 1 fresh onion
  • 4 mushrooms
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 5 large eggs
  • Salt
  • Pepper
  • 4 tbsp milk
  • 100g kasseri cheese


  • Clean and slice the mushrooms.
  • Finely chop the fresh onion and the peppers.
  • Cut the cheese into small cubes.
  • Heat the olive oil in a non-stick pan over medium to high heat.
  • Sauté the fresh onion with the mushrooms for 2 minutes.
  • Add the peppers and sauté for 1 minute.
  • Beat the eggs until well combined.
  • Add the milk, a little salt, and pepper. Mix the ingredients.
  • Pour the mixture into the pan with the eggs.
  • Stir slightly with a fork and add the cheese.
  • Lift the sides with a fork so that the liquid and eggs mix and begin to cook from the outside in.
  • Cook for 3 minutes over medium heat until a light crust forms.
  • Flip with the help of a plate to brown the other side. Cook for 2 minutes.
  • Serve with a side of cherry tomatoes or seasonal salad.


Source: Argiro Barbarigou