Quick all-in-one omelette with vegies and mushrooms

Perfect to take with me for lunch on a long day, it really keeps you going. You can prepare it a day in advance and eat it cold or reheated the day after. And if you make some soup and salad to go with it, it could easily be dinner. Adding soup and salad is a good idea anyway (yum).  

Really fast, easy and cheap.

Preparation time: 15 min
Serves: 4

You need:

Olive oil

2 Red onions

1 chili pepper

2 gloves of garlic (or less if you have a date)

250 g Mushrooms (any kind you prefer)

3 /4 tomatoes

5/6 eggs.

1.    Chop the onions in half rings. Sauté the onions in a bit of olive oil.

2.    Remove most of the seeds of the pepper (chop the pepper in half, remove the ends and roll the pepper gently between your hands, the seeds will fall out) and add it to the onions together with the garlic.

3.    Chop the mushrooms and tomatoes. Add the mushrooms and stir them for a bit until they are turning brown, then add the diced tomatoes. Cook till almost all the fluid has vaporized.

4.    In the mean time, beat the eggs, the longer you do this the fluffier the omelette will get. Add the egg mixture and put a lid on the pan.

5.    Eat when all of the egg is cooked solid.

Posted in: Cheap,Easy,Fast,Lunch