Bell Pepper Cheddar Omelet
This Bell Pepper Cheddar Omelet is a simple, satisfying breakfast packed with fluffy eggs, colorful bell peppers, sweet sautéed onions, and melty cheddar cheese. The vegetables add a touch of sweetness and texture, while the cheddar brings a rich, savory finish to every bite. Served alongside fresh fruit, this easy omelet makes a balanced and delicious meal.
Prep Time
30 min
Total Time
30 min
Servings
4
Ingredients
Fridge and Freezer
12 Eggs
1 cup Cheddar Cheese (optional)
Pantry
1 Onion
2 Bell Peppers
4 servings Fruit Cups
Directions
Wash hands with warm water and soap. Wash, seed and chop the bell pepper. Peel and chop the onion.
Heat a little oil in a small nonstick skillet over medium-high heat. Saute onion and bell pepper until softened. Remove to a bowl, wipe out the pan, and return to the heat.
Crack 4 eggs into a large bowl, season with salt and pepper, and beat well. Pour the beaten eggs into the pan.
Using a spatula, gently push the cooked portions of eggs to the center of the skillet. Tilt and rotate the pan slightly to allow the uncooked egg to settle in the empty spaces to cook.
Once the eggs are barely set, cover one half of the omelet with approximately ¼ of the sauteed veggies and ¼ of the cheddar cheese (if using). Cover the skillet with a lid and let the omelet finish cooking while the fillings heat through, about 1-2 minutes.
Uncover the skillet, slip the spatula under the unfilled half and fold it over the fillings. Slide the omelet onto a plate.
Repeat steps to make 3 more omelets. Serve with fruit on the side. 1 serving = 1 omelet. Refrigerate leftovers within 2 hours.
*Nutrition information does not include fruit
*Omit cheese to make this recipe dairy-free.