John Myers
Bell Pepper Tomato Omelette
The perfect bell pepper tomato omelette recipe with a picture and simple step-by-step instructions.
- 1 Yellow pepper
- 3 Spring onions fresh
- 3 Cherry tomatoes panicles
- 1 tbsp Rapeseed oil
- 3 Eggs
- 1 tbsp Cream
- 30 g Finely grated mountain cheese
- Salt and pepper
- Clean the bell peppers, cut into thin strips. Halve and quarter the tomatoes. Cut spring onions into rings. Heat the oil in a non-stick pan, sauté the bell peppers, tomatoes and the white part of the spring onions, season with salt and pepper.
- Beat the eggs, cream, salt and pepper. Pour over the peppers, tomatoes and spring onions, let set over a medium heat. Using a spatula or spatula, push along the bottom of the pan 3-4 times to the center of the pan. Spread the cheese on top and 2 Let set for 3 minutes over medium heat.
- Let the bell pepper and tomato omelette slide onto a large plate, fold over halfway and serve sprinkled with the remaining spring onions.
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