Bell Pepper Vegetarian Omelet
A satisfying and high-protein vegetarian omelet packed with bell peppers and other vegetables, perfect for any meal.
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Instructions
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Beat eggs with salt, pepper, and garlic powder until airy; set aside.
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Heat olive oil in a 10-inch nonstick skillet over medium heat, then sauté diced onion for 3-5 minutes until tender.
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Add chopped peppers and cook for 3-4 minutes until slightly tender, then turn off heat.
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Let vegetables cool slightly, then mix with the beaten eggs.
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Wipe the skillet clean and return it to medium-low heat.
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Add butter and coat the pan.
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Pour the egg mixture into the pan.
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Tilt the pan, lifting omelet edges to let uncooked egg flow underneath.
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Cook until the bottom is solid but not browned.
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Flip and cook for 1-2 minutes, or fold in half, then transfer to a plate. Serve immediately.