Savory Bell Pepper & Onion Omelette
"Elevate your morning routine with this vibrant, protein-packed classic that balances garden-fresh sweetness with buttery, pillowy perfection."
Instructions
Finely chop the bell pepper and onion, keeping the pieces small so they cook evenly.
Heat the butter or oil in a nonstick skillet over medium heat until lightly shimmering.
Add the chopped bell pepper and onion. Sauté for about 5 minutes, stirring occasionally, until softened, fragrant, and lightly sweet.
In a bowl, beat the eggs with salt and black pepper until fully combined and slightly frothy.
Pour the beaten eggs evenly over the sautéed vegetables, gently spreading them across the pan.
Cook gently, lifting the edges and stirring slightly if needed, until the eggs are just set but still tender.
Slide the omelette onto a plate, garnish with fresh herbs if desired, and serve immediately.