Stovetop Cheesy Bacon and Pepper Omelette

Instructions

1. 1

   Crack the 6 large eggs into a bowl and add 2 tablespoons of milk. Whisk together until well combined.

2. 2

   Dice the 100 grams of bacon and cook in a non-stick skillet over medium heat until crispy. Remove the bacon and set aside.

3. 3

   In the same skillet, add 1 tablespoon of olive oil. Dice the red bell pepper and sauté in the skillet until soft.

4. 4

   Reduce the heat to low and pour the egg mixture into the skillet. Allow it to cook gently, stirring occasionally.

5. 5

   Once the eggs begin to set, sprinkle the cooked bacon and 100 grams of grated cheddar cheese over the top.

6. 6

   Season with salt and black pepper to taste.

7. 7

   Continue cooking until the cheese is melted and the eggs are fully set.

8. 8

   Fold the omelette in half and serve hot.