Tomato and Red Pepper Omelette

We’ve been really enjoying trying new omelette recipes when we have time to make breakfast. So here’s the latest one we made and it was pretty delicious. Just so you know, this makes ONE omelette and we usually divide it in two. It’s pretty small but perfect for us, as we normally have it with a piece of toast and a cup of coffee. It’s a good portion cause we’re not extremely full but it does the morning trick ;)

MAKES 1
SERVES 2

INGREDIENTS:

2 Eggs beaten
1/4 cup of tomatoes chopped
less than 1/4 cup of red peppers chopped
3 tbsp of chopped onion
1/2 tsp of dried oregano
1/2 tsp of dried basil
1/2 tsp of dried cilantro
2 tbsp of shredded cheese (one for the inside and another for the outside of the omelette)
1 tbsp butter
salt & pepper to taste

DIRECTIONS:

In a small bowl, beat the eggs, add all the spices. Set aside. Heat a pan up to medium heat until butter starts to melt. Add veggies and sauteé until they are soft, approximately 3-5 minutes. Remove the veggies and put on a separate plate. Add the egg mixture to the pan and wait for about 2 minutes. Add veggies and 1 tbsp of cheese, and fold omelette in half, if the egg is cooked at the bottom (otherwise test it out). Once folded, turn off the stove and leave the pan there for the egg to continue cooking. Add the rest of the cheese on top of it.

In the past, I’ve flipped the egg but now I don’t and it comes out just fine. I normally cook it until I can see there’s no more egg mixture dripping from the sides of the omelette. That’s why I leave it a little longer on the stove once I’ve turned it off, to make sure it cooks well.

Serve with a piece of toast, fruit and some coffee. My husband loves to add hot sauce but I eat it just like that.

Ta-da! We got a ton of variations but this one is easy and I always have peppers, onions, and tomatoes!