Ingredients
Scale
- 2 eggs
- 1/4 cup milk
- 1/4 cup bell peppers, diced
- 1/4 cup onion, diced
- 1/4 cup tomatoes, diced
- 1/4 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Olive oil or cooking spray
Instructions
- Whisk the Eggs:
In a bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth and well-combined. - Prepare the Skillet:
Heat a non-stick skillet over medium heat and add a little olive oil or cooking spray to prevent sticking. - Sauté the Vegetables:
Add the diced bell peppers and onions to the skillet and sauté for about 2-3 minutes, or until they become soft and fragrant. - Cook the Eggs:
Pour the egg mixture over the sautéed vegetables, ensuring it spreads evenly across the skillet. - Add Tomatoes and Cheese:
Once the edges of the omelette start to set, sprinkle the diced tomatoes and shredded cheese on top. - Fold the Omelette:
Gently fold the omelette in half and continue cooking for another minute, allowing the cheese to melt and the eggs to finish cooking. - Serve:
Slide the omelette onto a plate, serve hot, and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 320
- Fat: 22g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g