Fluffy Bell Pepper Mushroom Omelet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Bell Pepper Mushroom Omelet

YOUR SOLIN GENERATED RECIPE

Fluffy Bell Pepper Mushroom Omelet

A light and airy omelet bursting with the flavors of sautéed bell peppers and mushrooms, complemented by a melty cheddar finish. This versatile dish works perfectly for breakfast, lunch, or dinner while providing a satisfying protein boost.

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NUTRITION

247kcal
Protein
14.5g
Fat
18.8g
Carbs
5.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/4 cup Shredded Cheddar Cheese (28g)

1/2 cup diced Bell Pepper (75g)

1/2 cup sliced Mushrooms (36g)

1 teaspoon Olive Oil (4.5g)

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PREPARATION

  • 1

    Crack the eggs into a mixing bowl and whisk until fully blended.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the diced bell pepper and sliced mushrooms to the skillet, sautéing for 3-4 minutes until softened.

  • 4

    Pour the whisked eggs evenly over the vegetables in the skillet.

  • 5

    Allow the eggs to set for a minute, then sprinkle the shredded cheddar cheese evenly over the top.

  • 6

    Once the omelet is mostly set, gently fold it in half and let it cook for another minute, ensuring the cheese melts.

  • 7

    Slide the fluffy omelet onto a plate and serve immediately.

Fluffy Bell Pepper Mushroom Omelet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Bell Pepper Mushroom Omelet

YOUR SOLIN GENERATED RECIPE

Fluffy Bell Pepper Mushroom Omelet

A light and airy omelet bursting with the flavors of sautéed bell peppers and mushrooms, complemented by a melty cheddar finish. This versatile dish works perfectly for breakfast, lunch, or dinner while providing a satisfying protein boost.

NUTRITION

247kcal
Protein
14.5g
Fat
18.8g
Carbs
5.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/4 cup Shredded Cheddar Cheese (28g)

1/2 cup diced Bell Pepper (75g)

1/2 cup sliced Mushrooms (36g)

1 teaspoon Olive Oil (4.5g)

PREPARATION

  • 1

    Crack the eggs into a mixing bowl and whisk until fully blended.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the diced bell pepper and sliced mushrooms to the skillet, sautéing for 3-4 minutes until softened.

  • 4

    Pour the whisked eggs evenly over the vegetables in the skillet.

  • 5

    Allow the eggs to set for a minute, then sprinkle the shredded cheddar cheese evenly over the top.

  • 6

    Once the omelet is mostly set, gently fold it in half and let it cook for another minute, ensuring the cheese melts.

  • 7

    Slide the fluffy omelet onto a plate and serve immediately.