By emensah m
Crack the eggs into a mixing bowl. Add salt and black pepper, then whisk until well combined.
Heat olive oil in a non-stick frying pan over medium heat.
Add diced bell peppers to the pan and sauté for about 2 minutes until they start to soften.
Add diced tomatoes to the pan and cook for another 2 minutes, stirring occasionally.
Pour the beaten eggs over the vegetables in the pan, making sure to spread them evenly.
Allow the omelette to cook for about 2-3 minutes, or until the edges start to set.
Sprinkle the shredded cheese over one half of the omelette.
Using a spatula, carefully fold the omelette in half over the cheese.
Continue to cook for another 1-2 minutes until the cheese is melted and the eggs are fully cooked.
Slide the omelette onto a plate, cut into servings, and serve warm.
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This Breakfast Vegetarian Quick Meals recipe is ready in 15 minutes and features eggs, diced tomatoes, diced bell peppers and other delicious ingredients. Contains 250 calories total.
Crack the eggs into a mixing bowl. Add salt and black pepper, then whisk until well combined.
Heat olive oil in a non-stick frying pan over medium heat.
Add diced bell peppers to the pan and sauté for about 2 minutes until they start to soften.
Add diced tomatoes to the pan and cook for another 2 minutes, stirring occasionally.
Pour the beaten eggs over the vegetables in the pan, making sure to spread them evenly.
Allow the omelette to cook for about 2-3 minutes, or until the edges start to set.
Sprinkle the shredded cheese over one half of the omelette.
Using a spatula, carefully fold the omelette in half over the cheese.
Continue to cook for another 1-2 minutes until the cheese is melted and the eggs are fully cooked.
Slide the omelette onto a plate, cut into servings, and serve warm.
Calories per Serving: 250
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