Bell Pepper and Smoked Salmon Omelette

Ingredients

Butter

1 tablespoon

Chives

2 tablespoons, chopped

Black pepper

to taste

Salt

to taste

Milk

2 tablespoons

Eggs

4 large

Smoked salmon

100g, sliced

Bell peppers

1 cup, diced (mixed colors)

Instructions

1. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined and frothy.
2. Heat the butter in a non-stick skillet over medium heat until melted and bubbly.
3. Add the diced bell peppers to the skillet and sauté for 2-3 minutes until they begin to soften and their colors brighten.
4. Pour the egg mixture into the skillet over the sautéed peppers, letting it cook undisturbed for about 1 minute until the edges begin to set.
5. Gently lift the edges of the omelette with a spatula, tilting the skillet to allow the uncooked eggs to flow to the edges and cook evenly.
6. Once the eggs are mostly set, sprinkle the chopped smoked salmon and chives evenly over one half of the omelette.
7. Carefully fold the other half of the omelette over the filling and cook for an additional minute to allow the salmon to warm through and the eggs to finish cooking.
8. Slide the omelette onto a plate, garnish with extra chives if desired, and serve hot. Enjoy with a side of toasted whole-grain bread for a hearty meal.