Omelette with mushroom, bell pepper and sprouts 8 eggs 10-12 fresh button mushrooms, chopped 1 medium-sized red bell pepper, chopped 1 cup mixed sprouts, blanched Salt to taste 4 tbsp oil 2 medium-sized onions, finely chopped 4 green chillies, finely chopped Break two eggs in a bowl, add salt and beat well. Heat oil in a non-stick pan, add one-fourth portion of onions and green chillies and sauté for one minute. Add beaten eggs and mix. Sprinkle one-fourth portion each of mushrooms, red bell pepper and mixed sprouts. Cook till the egg sets and flip it. Cook on the other side for a minute. Serve immediately.