Egg and Pepper Omelette
Basic Information
- Servings: 2
- Serving Size: 1 omelette
- Difficulty: 2
- Budget: 2
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
- Meal Type: Breakfast
Diet Types
- Omnivore
- Vegetarian
- Low-Carb
- Keto
- Atkins
- High-Protein
- Pescatarian
- Whole30
- Paleo
- DASH
- Halal
- Kosher
Equipment
- Medium skillet
- Small bowl
- Whisk
- Spatula
Ingredients
- 4 large eggs, beaten
- 1/2 cup bell pepper, diced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- In a medium skillet over medium heat, heat olive oil.
- Add diced bell pepper and sauté until softened, about 3-4 minutes.
- Pour beaten eggs into the skillet, season with salt and pepper, and cook until edges set, about 2-3 minutes.
- Fold omelette in half with a spatula and cook for 1-2 minutes more until fully set.
- Cut in half, place each half on a plate, and serve hot.
Storage
Refrigerate in an airtight container for up to 3 days. Reheat in a skillet or microwave.
Nutrition
- Calories: 180
- Protein: 13g
- Fat: 14g
- Carbs: 3g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A