Tomato, Red Pepper and Mushroom Fall Omelet

Autumn is flying by and the beautiful colors are a constant reminder that winter will soon be upon us.  The CSA boxes are overflowing and like most years, I am challenged to keep up (although I love the bounty)!  To help with the tomato and pepper bonanza, I am making tomato, red pepper, mushroom & salsa omelets. A traditional breakfast food, omelets make a great quick lunch or dinner as well!

Then, at least for a little while, I can see the kitchen counter or fit another veggie into the crisper.

Fall Omelet

Fall Omelet

If I have extra tomatoes and peppers, I freeze the omelet filling in small containers for garden fresh flavor in winter!  Just leave out the salsa until you thaw, then make your omelet when the winter chill begs for the freshness and warmth!

Tomato, Red Pepper and Mushroom Omelet

Makes 4 omelets (feel free to alter quantities, based on taste or availability)

Ingredients

  • 1 t butter
  • Pinch of salt
  • 8 oz mushrooms, sliced
  • 1 medium onion, chopped
  • 1 red pepper, chopped
  • 2 tomatoes, chopped
  • Prepared salsa, to taste (homemade or commercial)
  • Eggs (3 per omelet)
  • Water (1 T per omelet)
  • Non-stick spray

Directions

1. Sautee the onions and mushrooms in butter with a pinch of salt (which helps draw the moisture from the mushrooms), uncovered, until the onions are translucent.

Sautee Mushrooms and Onions

Sautee Mushrooms and Onions

2.  Add chopped red peppers and cook until peppers are tender and a lot of the liquid is evaporated.

3. Add chopped tomatoes and cook until warmed through.

Omelet Fillin with Tomates, Peppers and Mushroom

Add Tomatoes to Filling

4.  Spray a small (ideally stainless steel) frying pan with non-stick spray and heat over medium high heat.  Meanwhile, in a mixing bowl, beat the 3 eggs and 1 T water (for one omelette).

5.  When the pan is sizzling hot, pour in the eggs and let them sit a few seconds until they start to set around the edges. Using a spatula push a piece of the set edge gently toward the center. Tilt the pan and let some of the unset egg from the top fill the little gap you just made. Keep going around the edge of the pan like this, until there is no more unset egg on top.  If your frying pan is broiler safe you can finish cooking the top of the omelet under the broiler if needed.

6.  Drain the vegetable mixture, then top one side of the omelet with about 1/4 of this and add salsa to taste.  Fold over and serve.  Repeat steps 4-6 for each omelet.

Omelet and Salsa

Add Salsa to Taste

20 thoughts on “Tomato, Red Pepper and Mushroom Fall Omelet

  1. Lynn

    Glad to know I’m not the only one with overflowing counters and crispers! Thanks for the tip on freezing – looks like I’ve got some work ahead of me tonight! 🙂

  2. Alysha @Shesontherun

    I love the smell of mushrooms cooking. I bet your kitchen smelled heavenly.

    1. Inger Wilkerson

      We count our “five a day” so often look for a breakfast or entree that has a veggie in it.

    1. Inger Wilkerson

      It always feels like I’m getting a head start on the day if I have a vegetable (or two) at breakfast!

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