Description
A soft and fluffy rustic omelet packed with sweet peppers and fresh herbs, perfect for a quick and satisfying meal.
Ingredients
Scale
- 4 large eggs
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat a non-stick skillet over medium heat and add olive oil.
- Whisk eggs with salt and black pepper in a bowl until smooth.
- Add onion and peppers to the skillet and sauté until soft.
- Pour the egg mixture over the vegetables and spread evenly.
- Cook until edges set, lifting slightly to allow uncooked eggs underneath.
- Sprinkle parsley on top and let it finish cooking gently.
- Serve warm and enjoy.
Notes
- Use fresh eggs for best texture
- Cook on low heat to keep eggs soft
- Do not overfill the omelet
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 320mg