Style Omelets

Serve 1
  • 2 eggs
  • 1 tbsp red bell pepper, diced
  • 1 tbsp green bell pepper, diced
  • 3 tbsp mozzarella cheese, grated
  • 1 tbsp canola oil
  • Pinch of salt
  • Pinch of ground black pepper


  • Beat eggs, salt and pepper in small bowl until well-combined.
  • Heat oil in medium non-stick pan over low heat until hot. Sauté bell peppers for 1 minute.
  • Pour egg mixture into pan.
  • Gently push cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking until top surface of eggs is thickened and slightly wet. At this time, add cheese then fold omelet in half. Gently move it to your plate.
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