
Creato con AI
Crack the 8 eggs into a large bowl and whisk them until they are well beaten.
Add salt and pepper to the eggs according to your taste and mix well.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
Add the chopped onions to the skillet and sauté until they become translucent.
Add the chopped bell peppers, tomatoes, and green chilies to the skillet and cook for about 3-4 minutes until they are slightly softened.
Pour the beaten eggs over the sautéed vegetables in the skillet.
Allow the eggs to cook for a few minutes, gently stirring occasionally to ensure even cooking.
Once the eggs are almost set, sprinkle the shredded cheese evenly over the omelette.
Cover the skillet with a lid and let the cheese melt for about 1-2 minutes.
Once the cheese is melted and the eggs are fully cooked, carefully fold the omelette in half.
Slide the omelette onto a serving plate and serve hot.