Pepper and Onion Omelette

INGREDIENTS:           yield: 2-3 people

– 1/4 piece red bell pepper, finely chopped

– 1/4 piece green bell pepper, finely chopped

– 1/4 piece onion, finely chopped

– 1 jalapeno (optional)

– hot sauce (optional)

– 4 eggs, beaten with a tbsp. of fresh cold water

– 2 tbsp. unsalted butter

 

DIRECTIONS:

1) Start by cutting your peppers and onions into good sized little squares. Now,get a pan and place over medium heat. Place 1 tbsp. of unsalted butter in the pan, and let it melt.2) We are going to quickly saute’ it. This is completely optional. I didn’t saute’ it because I like some crunch, but it really won’t make a huge difference if you don’t. If you are going to saute’ it follow these steps, if not just skip on through them. So, once all your vegetables are cut put them in the pan and mix thoroughly for about 2-4 minutes. When done, set aside. 3) Heat another pan on medium heat, and place a tbsp. of unsalted butter. Let it melt, but do not let it burn. In a bowl, crack your eggs. Mix in water, and put some salt and pepper, to taste. Mix very well. Using a whisk is also very helpful. 4) Now pour the egg mixture into the pan. Let it sit for about 1 minute, then pull the outside off the egg towards the middle. Do that for all sides. Tip the pan around to make sure you get the raw egg cooked, then pulled back in. Once the egg is almost fully cooked, pour the vegetables on half the omelette. Using a spatula, flip the other half on top of the vegetables.         5)Now put the omelette on a plate, and cut into 3 quarters. Serve. Enjoy!

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