Veggie Omelet Recipe

Time30m

Serves1

Three eggs, fire roasted peppers, sauteed onions & diced tomato, provolone, or cheddar cheese, served with hash browns and Texas toast.

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Ingredients

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1
Prepare the Ingredients
Dice the onion and fire roasted peppers. Set aside.
2
Sauté the Vegetables
In a non-stick skillet, heat a small amount of oil over medium heat. Add the diced onion and sauté until translucent. Then add the fire roasted peppers and diced tomato, cooking until heated through.
3
Beat the Eggs
In a bowl, crack the eggs and whisk until well combined. Season with salt and pepper to taste.
4
Cook the Omelet
Pour the beaten eggs over the sautéed vegetables in the skillet. Allow to cook undisturbed until the edges start to set, then gently lift the edges with a spatula to allow uncooked eggs to flow to the edges.
5
Add Cheese
Once the omelet is mostly set, sprinkle the cheese over one half of the omelet. Fold the other half over the cheese and cook for an additional minute until the cheese is melted.
6
Serve
Carefully slide the omelet onto a plate and serve with hash browns and Texas toast.