Vegetable Omelette

Instructions

1. 1

   Crack the 4 large eggs into a bowl and beat them well.

2. 2

   Add salt and pepper to taste to the beaten eggs and mix well.

3. 3

   Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

4. 4

   Add the 1/2 cup of chopped onions to the skillet and sauté until they become translucent.

5. 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. 6

   Pour the beaten eggs over the vegetables in the skillet.

7. 7

   Allow the eggs to cook undisturbed for a few minutes until they start to set around the edges.

8. 8

   Sprinkle the 1/4 cup of shredded low-fat cheese evenly over the omelette.

9. 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.

10. 10

    Slide the omelette onto a plate and serve hot.