
Omelette
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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:
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.
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.
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.
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.
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.
Add Toppings and Serve:
- Top the omelette with sliced avocado. Sprinkle a little more salt and black pepper over the avocado for extra flavor.