Bell Pepper and Turkey Omelette

Ingredients

• Olive oil (1 tablespoon)
• Bell peppers (1 cup, diced (any color or a mix))
• Turkey breast (1/2 cup, diced (cooked))
• Eggs (4, large)
• Milk (2 tablespoons)
• Cheddar cheese (1/2 cup, shredded)
• Fresh parsley (2 tablespoons, chopped (for garnish))
• Salt (1/4 teaspoon)
• Black pepper (1/4 teaspoon)

Instructions

1. In a non-stick skillet, heat the olive oil over medium heat until shimmering.
2. Add the diced bell peppers to the skillet and sauté for about 3-4 minutes, until they become slightly softened and fragrant.
3. Stir in the diced turkey breast and cook for an additional 2 minutes, allowing it to heat through.
4. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
5. Pour the egg mixture into the skillet with the bell peppers and turkey, tilting the skillet to ensure even distribution.
6. Allow the omelette to cook undisturbed for 2-3 minutes, or until the edges begin to set but the center remains slightly runny.
7. Sprinkle the shredded cheddar cheese over one half of the omelette, allowing it to melt into the warm eggs.
8. Gently fold the other half of the omelette over the cheese using a spatula.
9. Cook for an additional 1-2 minutes, or until the cheese is fully melted and the omelette is cooked through.
10. Carefully slide the omelette onto a plate, garnish with fresh parsley, and serve hot.