Ingredients
Scale
- 4 large eggs
- 1/2 cup bell peppers, chopped
- 1/4 cup onion, diced
- 1/4 cup tomatoes, diced
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh herbs (optional, for garnish)
Instructions
- Gather and chop the bell peppers, onion, and tomatoes; whisk the eggs with salt and pepper.
- Heat olive oil in a skillet over medium heat; sauté the vegetables for 3-4 minutes until tender.
- Combine the sautéed vegetables with the whisked eggs, folding gently to distribute.
- Pour the mixture into the skillet and cook until the edges set, flipping to cook the other side for an additional minute.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Serve with whole-grain toast and avocado slices for a hearty meal.
- Customize vegetables based on your preference to personalize the recipe.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 omelet
- Calories: 200 Kcal
- Sugar: 2g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 370mg