Omelette With Avocado And Bell Peppers Recipe

Preparation

1. Start by washing the bell peppers and cherry tomatoes under cold water. 2. Dice half of a bell pepper and slice the cherry tomatoes into halves. 3. Cut the avocado in half, remove the pit, and scoop out half of the avocado, cutting it into small pieces. 4. Crack the eggs into a bowl, add the salt and pepper, and whisk well.

Cooking

1. Heat a non-stick skillet over medium heat and add a teaspoon of cooking oil. 2. Once the oil is hot, pour in the egg mixture, allowing it to set slightly at the edges before gently pulling in the mixture from the edges to the center, creating room for the uncooked eggs to flow onto the pan. 3. When the omelette begins to set but is still runny on top, sprinkle the diced bell pepper, cherry tomatoes, and avocado pieces over half of the omelette. 4. Carefully fold the other half of the omelette over the filled side and cook for an additional minute, or until the omelette is fully set. 5. Slide the omelette onto a plate, optionally garnishing with more fresh avocado or herbs.