Classic Campfire Egg Omelet

Instructions

1. 1

   Crack the 8 large eggs into a bowl and whisk them until well combined.

2. 2

   Add the 1 teaspoon of salt and 1 teaspoon of black pepper to the eggs and mix well.

3. 3

   Heat 2 tablespoons of olive oil in a large skillet over medium heat.

4. 4

   Add the 1 cup of diced onions and 1 cup of diced bell peppers to the skillet and sauté until they are soft, about 5 minutes.

5. 5

   Add the 1 cup of diced tomatoes to the skillet and cook for another 2-3 minutes.

6. 6

   Pour the whisked eggs into the skillet, making sure they cover the vegetables evenly.

7. 7

   Allow the eggs to cook undisturbed for about 2-3 minutes, or until the edges start to set.

8. 8

   Sprinkle the 1 cup of shredded cheddar cheese evenly over the top of the omelet.

9. 9

   Using a spatula, gently fold the omelet in half and cook for another 2-3 minutes, or until the cheese is melted and the eggs are fully cooked.