Tomato and Capsicum Omelette

Instructions

1. 1

   Crack the 6 large eggs into a bowl and beat them well until the yolks and whites are fully combined.

2. 2

   Chop the large capsicum, medium tomatoes, medium onion, and green chili into small, even pieces.

3. 3

   Heat 2 tablespoons of olive oil in a non-stick frying pan over medium heat.

4. 4

   Add the chopped onion and green chili to the pan and sauté until the onion becomes translucent.

5. 5

   Add the chopped capsicum and tomatoes to the pan and cook for another 3-4 minutes until they soften.

6. 6

   Pour the beaten eggs over the vegetables in the pan, ensuring they are evenly distributed.

7. 7

   Season with salt and pepper to taste.

8. 8

   Cook the omelette on medium-low heat until the eggs are set and the bottom is golden brown.

9. 9

   Carefully flip the omelette or fold it in half and cook for another 1-2 minutes.

10. 10

    Remove from the pan and serve hot.