Sauté the diced bell peppers and onions in an oven-safe pan at medium heat....
Ingredients
• 4 to 6 eggs
• 1/2 onion, diced
• 1 bell pepper/capsicum, diced
• 2 tablespoons heavy cream
• Thinly sliced or shredded meat, like boiled or fried chicken
• Shredded cheese (optional)
• Salt and pepper to taste
Directions
• Sauté the diced bell peppers and onions in an oven-safe pan at medium heat. (You can also include other vegetables, like spinach, tomatoes, and mushrooms.)
• Add the meat to the pan. (You can also use ground meat, but it may need to cook longer in the oven.)
• Beat eggs, cream, salt, and pepper together in a bowl.
• Add the egg mixture to the pan and mix together until even.
• Cook the egg and vegetable mixture in the pan until the eggs begin to firm up and edges begin to pull away.
• Place the pan into a pre-heated oven. Keep in oven until completely firm. You can then add shredded cheese on top and put back into the oven until the cheese melts.
• Flip onto a plate and serve with toasted bread.
Ingredients
• 6 large eggs
• 1 tablespoon flour
• 1 large onion, diced
• 3 tablespoons vegetable oil
• 1 2 bunch parsley, chopped
• 1 tomato, diced
• 1 2 green bell pepper, diced
• Salt and pepper to taste
Directions
• In a bowl, whisk eggs, and add salt, pepper, and flour.
• In a pan, add the oil and sauté onions until soft (around 3 minutes). Add parsley, tomatoes, and bell pepper, and cook on medium heat for another 2 to 3 minutes. Remove from stove.
• Mix egg mixture with the vegetable mixture.
• In a non-stick pan, heat 1 tablespoon butter and pour the egg and vegetable mixture. Cook for about 2 to 3 minutes until eggs turn golden brown on the bottom. Flip the omelette over and cook for another 2 to 3 minutes or until the bottom side is golden brown as well. (Alternatively, you can bake the dish in a pre-heated oven until eggs are fully set (around 20 minutes).)
• Serve with toasted bread.
