Red Bell Pepper, Mushroom, and Onion Filling
A versatile sautéed vegetable base for omelets or savory crepes
Why This Recipe Works
This quick sauté provides a classic savory base for eggs or crepes. Staggering the addition of the vegetables ensures the mushrooms brown properly without the bell peppers becoming mushy.
Instructions
Melt the butter in a 10-inch skillet over medium heat until the foaming subsides.
Add the onion and cook until softened and translucent, about 2 minutes.
Stir in the mushrooms and cook until they have softened and are beginning to brown, about 2 minutes.
Add the bell pepper and continue to cook until softened, about 2 minutes.
Remove the skillet from the heat, stir in the parsley, and season with salt and pepper to taste.
Transfer the mixture to a bowl and cover to keep warm until ready to use as a filling.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
