Vegetable Omelette

Instructions

1. 1

   Crack the 4 large eggs into a bowl and beat them well. Add salt and pepper to taste.

2. 2

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

3. 3

   Add 1/2 cup of diced bell peppers and 1/4 cup of chopped onions to the skillet. Sauté for about 3-4 minutes until they are softened.

4. 4

   Add 1/4 cup of chopped tomatoes to the skillet and cook for another 2 minutes.

5. 5

   Pour the beaten eggs over the vegetables in the skillet.

6. 6

   Allow the eggs to cook for a few minutes, gently stirring occasionally, until they begin to set.

7. 7

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

8. 8

   Once the cheese has melted and the eggs are fully cooked, fold the omelette in half.

9. 9

   Slide the omelette onto a plate and serve hot.