Description
A deliciously vibrant dish loaded with colorful veggies and spices, perfect for a quick and nutritious breakfast.
Ingredients
- 3 large eggs
- 1/4 cup chopped bell peppers (any color works!)
- 1/4 cup diced onion
- 1/4 cup chopped tomatoes (fresh or canned)
- 1/4 cup shredded cheese (cheddar or Mexican blend)
- 1 tsp ground cumin
- Salt and pepper, to taste
- Olive oil or butter for cooking
Instructions
- Heat a skillet over medium heat and add a splash of olive oil or butter.
- Add the diced onion and bell peppers. Cook for about 3–4 minutes, or until softened.
- Stir in the chopped tomatoes and cook for an additional 2 minutes.
- In a bowl, whisk together the eggs, cumin, salt, and pepper until fluffy.
- Pour the egg mixture over the sautéed vegetables in the skillet.
- Cook for 3–5 minutes, gently lifting the edges with a spatula, so the uncooked eggs can flow to the edges.
- When the eggs are nearly set, sprinkle the cheese on one half of the omelette.
- Fold the omelette in half to cover the cheese. Let it cook for another minute to melt the cheese.
- Slide it onto a plate and enjoy!
Notes
Fresh veggies will enhance flavor; whisk eggs well for fluffiness; cook on medium heat to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican