1/2 cup total green, red, orange bell pepper, diced
Kosher salt and freshly ground black pepper
2-3 tablespoons butter
optional: 2 tablespoons of shredded cheese
optional: 1 teaspoon fresh chopped chives or cilantro
optional: Hot sauce of your choice
Directions
Dice peppers. Set aside
In a small bowl, beat the eggs and season with salt and pepper.
Heat 2T butter in a small non-stick skillet. Add peppers and cook until tender, about 3 minutes. Transfer to a small bowl.
Melt remaining tablespoon of butter in the skillet over medium heat.
Add egg mixture to the skillet. Stir constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. Sprinkle peppers and cheese (optional) over the omlette. Let rest for 30 seconds until the omelette has set.
Using the rubber spatula, fold the omelette in half, and transfer to a plate. Sprinkle with fresh cut herbs and drizzle with hot sauce (optional).
Notes
Prep time: 15 mins Serves: 1 Nutritional Value: 235 cals