Red bell pepper omelet



  • 2 Tbsp olive oil
  • 1/3 cup finely sliced onions
  • 1/2 red bell pepper
  • 3 eggs
  • 3 Tbsp milk
  • salt and pepper
  • 3 Tbsp shredded cheese
  • 1/4 sliced ripe avocado
  • 2 Tbsp parsley


Start heating up the oil in a medium non stick skillet and sautéed the onions and bell pepper until soft for about 4 minutes.

Meanwhile, in a medium bowl add the eggs, milk, salt, and pepper. Whisk until fluffy. Pour the mix in the skillet over sautéed onions and peppers. Let it cook over low heat for about 3 minutes. After the egg mix start to set lift up the edges with a spatula so the uncooked egg flows beneath. Repeat this process and be patient, a perfect omelet needs time to cook.

With a big spatula flip the omelet over and cook for 2 more min over low heat. During this time add the cheese and avocado. Fold the omelet in half and let it cook for another minute so the cheese will melt nicely.

Transfer the omelet to a plate garnishing it with parsley if desired. Sever it warm.

– Bon appetite!

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