ROTD: Mushroom Omelet

• 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

Instructions

• 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.

Enjoy!

Source: Argiro Barbarigou