A omeleta é uma daquelas refeições rápidas e versáteis que resolvem qualquer almoço ou jantar com o que temos no frigorífico. Esta versão, recheada com cogumelos, pimento e queijo, é um prato completo e reconfortante, cheio de sabor e texturas. É a prova de que a simplicidade pode ser absolutamente deliciosa.

Ingredientes (2 Pessoas)

  • 4 ovos
  • 1 cebola
  • azeite
  • cogumelos
  • pimento verde
  • 1 fatia de queijo
  • alho em pó
  • pimenta em pó
  • orégãos
  • sal

Preparação

  1. Pique a cebola e junte a uma frigideira com azeite e refogue até a cebola ficar transparente.
  2. De seguida, bata os ovos muito bem com uma pitada de sal, a pimenta, o alho em pó e os orégãos.
  3. Adicione os cogumelos, o pimento cortado aos pedaços e a fatia de queijo também cortada aos pedaços.
  4. Junte à frigideira, tape e cozinhe em lume brando até estar completamente cozinhada.

Ready for a quick and satisfying classic? Here’s the recipe in English.

Mushroom Omelette

An omelette is the ultimate quick-fix meal, a culinary hero that can be whipped up for a hearty breakfast, a speedy lunch, or a light supper. This version is packed with classic, comforting flavours: earthy mushrooms, sweet green pepper, and a layer of gooey, melted cheese, all held together by fluffy eggs. It’s a simple, satisfying dish that never fails to please.

The key to a great filled omelette is to cook your vegetables before adding the eggs. Sautéing the onion, peppers, and mushrooms not only softens them but also deepens their flavour through caramelisation. This step also cooks off excess water from the vegetables, ensuring your final omelette is fluffy and flavourful, not watery.

Don’t be afraid to customise this recipe with whatever you have on hand. A handful of fresh spinach, some chopped ham or bacon, or different cheeses like Gruyère or feta would all be delicious additions. For a little kick, add a pinch of chilli flakes with the oregano. Serve it with a crisp green salad and a slice of crusty bread for a perfect, simple meal.

Ingredients (Serves 2)

  • 4 large eggs
  • 1 onion
  • Olive oil
  • Mushrooms, sliced
  • Green pepper, chopped
  • 1 slice of cheese (e.g., cheddar)
  • Garlic powder
  • Black pepper
  • Dried oregano
  • Salt

Method

  1. Finely chop the onion. Heat a drizzle of olive oil in a non-stick frying pan and sauté the onion until it becomes soft and translucent. Add the mushrooms and the chopped green pepper and continue to cook until softened.
  2. In a bowl, whisk the eggs well with a pinch of salt, a sprinkle of black pepper, garlic powder, and oregano.
  3. Add the chopped cheese slice to the egg mixture.
  4. Pour the egg mixture over the vegetables in the pan. Cover and cook over a low heat until the omelette is set.