Allen’s Breakfast Omelet

Ingredients

• 1 cup of Oyster mushrooms

• Salt and pepper to taste

• ½ cup of coarsely chopped onion

• 1 or 2 cloves garlic chopped

• ½ sweet bell pepper, sliced then chopped 

• ½ jalapeño pepper (if you are up for it) sliced crossways thinly 

• 2 or 3 eggs 

• Cheese of your choice (My favorite is Hemme Brothers Ghost Pepper Cheddar)

Instructions

Using a 10 inch non stick skillet, sauté the mushrooms in a little cooking oil (I use peanut oil).

When just starting to brown, set aside in a small bowl. Sauté the onions and garlic the same way, set aside in a separate bowl. Then the peppers, same way! 

Using a hand beat, whip the eggs in a bowl, wipe out your skillet with a paper towel and add a little oil of your choice. Add all of your ingredients back into the skillet, cover and turn down the heat as low as it goes. 

When done, puffed up and the cheese is melted, fold over, remove and enjoy!

More than one? Just double or triple the amounts. Cooking all the separate ingredients may seem like a lot of bother, but try it, all the different tastes are sharper and cleaner!