Veggie Omelette

Omelettes used to intimate me.  I must say, I went through many a trial and error before perfecting this breakfast food.  I am ecstatic now I can finally cook this.  It's easy, it's fresh, and it's healthy!  Swap out 1 or all of the eggs for egg whites for a super healthy variation of this recipe.

Serves: 1
Ingredients:

• 3 eggs (I use 2 whole eggs, and 1 egg white)
• 1/4 cup rough chopped green pepper
• 1/4 cup rough chopped red onion
• 1 tsp. water
• salt & pepper to taste

 

Preheat oven to 400 degrees.  Over medium heat, place the green pepper & onions into a small skillet and cook through for about 3 minutes, then remove the veggies and set aside.  Meanwhile, beat the eggs together in a bowl, add a splash of water (for that extra fluffiness) and add salt and pepper to taste.  Pour egg mixture into the skillet over medium heat.  Using a spatula, slowly lift the edges of the omelette to allow the liquid in the center to flow onto the hot skillet to cook.

When the omelette looks just about done,  place the skillet into the preheating oven for about 3 minutes to finish cooking top of the omelette.  Remove from the oven, add veggies to one side of the omelette, then fold the otherr side over.

Happy Cooking!