Omelet with Mushrooms and Hot Pepper

Omelet with Mushrooms and Hot Pepper
The omelet with mushrooms is cooked quickly enough, so it can be cooked on a weekday morning before work. But it's good if vegetables and mushrooms are prepared in advance.

  • 2 large tomatoes
  • 1/2 pod of hot pepper
  • 6-8 mushrooms
  • 6 eggs
  • Milk-100ml
  • Butter-20g
  • Salt, black ground pepper to taste.
  1. The first thing to do is to cut mushrooms in thin slices and fry in a frying pan in butter for 10-15 minutes.
  2. During this time remove the skin from the tomatoes, finely chop.
  3. Grind the hot peppers.
  4. Add tomatoes and pepper to mushrooms.
  5. Whisk the eggs with milk, salt, and pepper.
  6. Pour the egg mixture in a frying pan to mushrooms and vegetables.
  7. You can add any chopped greens.
  8. Cook on a slow fire until the mass freezes.