Whether for Sunday brunch or breakfast-for-supper, these beefed-up eggs are a nutritious and delicious option you can’t really get wrong. Add a salad or grain dish and you’ve got a full meal.
In a nine-inch frying pan, melt butter. Sauté onion, green pepper and mushrooms until tender.
Beat eggs until frothy. Add to vegetables.
Add cheese and cook omelet until set.
Photography and Styling: Tamara Friedman