Omelette

Published on
13 May 2024
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Ingredients:

  • 3 large eggs
  • 1/2 small onion, finely chopped
  • 1/2 bell pepper (any color), diced
  • 1/2 cup grated cheddar cheese
  • 1 ripe avocado, sliced
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp olive oil or butter

Instructions:

  1. Prepare the Vegetables:

    • Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat.
    • Add the chopped onions and diced bell peppers. Sauté until the onions are translucent and the peppers are tender and slightly browned, about 5-7 minutes. Remove from the skillet and set aside.
  2. Beat the Eggs:

    • Crack the eggs into a bowl. Add a pinch of salt and black pepper. Beat well until the mixture is smooth and airy.
  3. Cook the Omelette:

    • In the same skillet, add another tablespoon of olive oil or butter and heat over medium heat.
    • Pour the beaten eggs into the skillet, swirling to evenly cover the bottom of the skillet.
    • As the eggs begin to set, gently lift the edges with a spatula, and tilt the pan to allow the uncooked egg to flow underneath.
  4. Add Fillings:

    • When the eggs are mostly set but still slightly runny on top, sprinkle the sautéed onions and bell peppers evenly over one half of the omelette.
    • Sprinkle the grated cheddar cheese over the vegetables.
  5. Fold and Serve:

    • Carefully fold the other half of the omelette over the filled side using a spatula.
    • Let it cook for another minute to ensure the cheese melts.
    • Slide the omelette onto a plate.
  6. Add Toppings and Serve:

    • Top the omelette with sliced avocado. Sprinkle a little more salt and black pepper over the avocado for extra flavor.
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