Bell Pepper and Onion Omelette

Ingredients

• Eggs (4 large)
• Milk (2 tablespoons)
• Salt (1/4 teaspoon)
• Black pepper (1/4 teaspoon)
• Olive oil (1 tablespoon)
• Onion (1 medium, sliced)
• Bell peppers (1 cup, sliced (mixed colors for visual appeal))
• Cheddar cheese (1/2 cup, shredded)
• Fresh parsley (2 tablespoons, chopped for garnish)

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the sliced bell peppers and onions to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until they are softened and slightly caramelized.
3. In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
4. Pour the egg mixture over the sautéed bell peppers and onions in the skillet, ensuring even coverage.
5. Allow the omelette to cook for 2-3 minutes, or until the edges begin to set and the bottom is lightly browned.
6. Sprinkle the shredded cheddar cheese evenly over one half of the omelette.
7. Using a spatula, carefully fold the other half of the omelette over the cheese, creating a half-moon shape.
8. Continue to cook for an additional 2-3 minutes, or until the cheese is melted and the omelette is cooked through.
9. Garnish with fresh parsley and serve hot with your choice of toast or a side salad for a complete meal.