1Instructions
- 1
Crack the 4 large eggs into a bowl and beat them well.
- 2
Add salt and pepper to taste to the beaten eggs and mix well.
- 3
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- 4
Add the 1/2 cup of chopped onions to the skillet and sauté until they become translucent.
- 5
Add the 1/2 cup of chopped bell peppers and 1/2 cup of chopped tomatoes to the skillet and cook for another 2-3 minutes until they soften.
- 6
Pour the beaten eggs over the vegetables in the skillet.
- 7
Allow the eggs to cook undisturbed for a few minutes until they start to set around the edges.
- 8
Sprinkle the 1/4 cup of shredded low-fat cheese evenly over the omelette.
- 9
Using a spatula, gently fold the omelette in half and cook for another 1-2 minutes until the cheese is melted and the eggs are fully cooked.
