Omelet is one of my husband’s favorite breakfast dishes. This time I changed a little bit of ingredients to make a little bit healthier.

 Ingredients:

1 medium size organic potato

2 medium size tomatoes

4 medium size mushrooms

4 mediums size jalapeño pepper (without seeds)

3 eggs (one yolk and three egg white)

1 1/2 tablespoon olive oil

1 teaspoon black pepper

One pinch sea salt

1/4 teaspoon oregano

Preparation:

  1. Chop potato, tomato, mushroom and pepper into small pieces. Soak potato in the water for 5 mins to remove the extra starch.
  2. Add the salt into the egg mixture and beat it until smooth.
  3. Turn on the stove and set the heat at medium. Add the olive oil, and egg mixture. Cook for 2 mins until the mixture become tender solid. Remove the egg.
  4. Add potato first with 1/2 tablespoon olive oil, cover the pan, set the heat at low to medium, to let the potato cook slowly ( not want to burn the potato, but you want to potato fully cooked and soft).
  5. When potato turns brownish, add black pepper, oregano, and mix it.
  6. Add jalapeno pepper and mushroom, set the heat back to medium to high. Stir and cook for another 2-3 minutes. Mushroom release some juice while being cooked. Then add tomatoes, stir for another 1 min.
  7. Until you can smell the fragrance of the pepper, mushroom and tomato, then add eggs, stir and mix it. You can also add a little cilantro for garnish in the end before serving.