By Shona Bonewit
Crack the eggs into a bowl. Add salt and black pepper. Whisk until well combined and slightly frothy.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add diced bell peppers and onions to the skillet. Sauté for 3-4 minutes until the vegetables are tender.
Pour the egg mixture into the skillet over the sautéed vegetables. Cook without stirring for about 2 minutes or until the edges start to set.
Sprinkle the cheese evenly over the eggs. Cook for another 2-3 minutes until the omelette is almost set.
Using a spatula, gently lift one edge of the omelette and fold it over to form a semicircle. Let it cook for another minute to fully set.
Slide the omelette onto a plate and serve hot.
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Vegetarian Quick and Easy recipe is ready in 20 minutes and features eggs, bell peppers, onions and other delicious ingredients. Contains 190 calories total.
Crack the eggs into a bowl. Add salt and black pepper. Whisk until well combined and slightly frothy.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add diced bell peppers and onions to the skillet. Sauté for 3-4 minutes until the vegetables are tender.
Pour the egg mixture into the skillet over the sautéed vegetables. Cook without stirring for about 2 minutes or until the edges start to set.
Sprinkle the cheese evenly over the eggs. Cook for another 2-3 minutes until the omelette is almost set.
Using a spatula, gently lift one edge of the omelette and fold it over to form a semicircle. Let it cook for another minute to fully set.
Slide the omelette onto a plate and serve hot.
Calories per Serving: 190
Your Rating:
