The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.

Scrambled Egg Omelet

Scrambled Egg Omelet loaded with bell peppers, onions, and mushrooms! Whip up a delicious breakfast in 10 minutes and serve hot with melted cheddar cheese. Try now!

A classic breakfast staple gets a delicious upgrade with this scrambled egg omelet! Fresh bell peppers, onions, and mushrooms add a burst of flavor and texture to this fluffy, cheesy omelet.

Perfect for a weekend brunch or a quick breakfast on-the-go, this recipe is sure to become a new favorite.

Ready Time

25 mins


9 servings


  • 6 large eggs
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • 1/2 cup diced mushrooms
  • 1/2 cup shredded cheddar cheese


Crack the eggs into a large bowl and whisk them together with a fork, adding the salt and pepper until well combined. Melt one tablespoon of butter in a large non-stick skillet over medium heat.

Once melted, add the diced bell peppers, onions, and mushrooms.

Cook until the vegetables are tender, about 5 minutes. Push the vegetables to one side of the skillet.

Add the remaining one tablespoon of butter to the empty side of the skillet.

Once melted, pour the whisked eggs over the butter. Let the eggs cook for about 30 seconds until the edges start to set.

Use a spatula to gently lift and fold the edges of the omelet towards the center, allowing the uncooked egg to flow to the edges.

Continue cooking and folding for about 2 minutes, until the eggs are almost set. Sprinkle the shredded cheddar cheese over half of the omelet.

Use the spatula to fold the other half of the omelet over the cheese to create a half-moon shape.

Cook for an additional 30 seconds to a minute, until the cheese is melted and the omelet is fully cooked. Slide the omelet out of the skillet onto a large plate or cutting board.

Cut into 9 equal pieces and serve hot.


使用 fresh eggs for the best flavor and texture. Make sure to whisk those eggs well to incorporate air and make them light and fluffy.

Don’t overcook the vegetables – 5 minutes is perfect to retain their crunch and sweetness.

Use a non-stick skillet to prevent the omelet from sticking and to make it easier to flip and fold. Don’t overfill the omelet with cheese – you want to be able to fold it neatly and have it cook evenly.

Cut the omelet into 9 equal pieces to serve 9 people – perfect for a brunch or breakfast gathering!

Nutrional Value

  • Calories: 124
  • Total Fat: 9g
  • + Saturated Fat: 3g
  • Cholesterol: 186mg
  • Sodium: 271mg
  • Total Carbohydrates: 4g
  • + Fiber: 0g
  • + Sugars: 1g
  • Protein: 9g
Scrambled Egg Omelet
Scrambled Egg Omelet

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