Vegetarian Hot Pepper and Tomato Omelette

Instructions

1. 1

   Crack the 3 large eggs into a bowl and beat them until the yolks and whites are fully combined.

2. 2

   Dice the 1 medium tomato and mince the 1 hot pepper, removing the seeds if less heat is desired.

3. 3

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

4. 4

   Add the minced hot pepper to the skillet and sauté for about 1 minute, or until fragrant.

5. 5

   Add the diced tomato to the skillet and cook for another 2 minutes, or until the tomatoes are slightly softened.

6. 6

   Pour the beaten eggs over the sautéed tomatoes and peppers in the skillet.

7. 7

   Season the mixture with salt and pepper to taste.

8. 8

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

9. 9

   With a spatula, gently lift the edges of the omelette and tilt the pan to allow the uncooked eggs to flow to the edges.

10. 10

    Continue cooking until the omelette is fully set but still moist on top.

11. 11

    Fold the omelette in half and slide it onto a plate.

12. 12

    Serve the vegetarian hot pepper and tomato omelette immediately.