Bell Pepper and Bacon Omelette

Ingredients

• Butter (1 tablespoon)
• Green onions (2, chopped)
• Cheddar cheese (1/2 cup, shredded)
• Black pepper (to taste)
• Salt (to taste)
• Milk (2 tablespoons)
• Eggs (4 large)
• Bacon (4 slices, cooked and crumbled)
• Bell peppers (1 cup, diced (mixed colors for visual appeal))

Instructions

1. In a skillet, melt the butter over medium heat. Add the diced bell peppers and sauté until they are tender and slightly caramelized, about 5 minutes. Remove from heat and set aside.
2. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
3. Wipe the skillet clean and add a bit more butter if necessary. Heat the skillet over medium heat until hot.
4. Pour the egg mixture into the skillet, tilting the pan to ensure even coverage. As the eggs begin to set on the edges, gently lift them with a spatula, allowing any uncooked eggs to flow to the edges.
5. Once the eggs are mostly set but still slightly runny on top, sprinkle the sautéed bell peppers, crumbled bacon, shredded cheddar cheese, and chopped green onions evenly over half of the omelette.
6. Carefully fold the other half of the omelette over the filling and cook for another 1-2 minutes, or until the cheese is melted and the omelette is cooked through.
7. Slide the omelette onto a plate, cut in half if desired, and serve hot. Enjoy with a side of toast or fresh fruit for a complete breakfast.