1 tablespoon of oil
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 cup (chopped) of onion, diced
To taste: salt and pepper
4 eggs
1/2 cup (cut into cubes) of white cheese
Diced tomatoes to taste
Molded tomato sauce to taste
1 tablespoon of oil
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 cup (chopped) of onion, diced
To taste: salt and pepper
4 eggs
1/2 cup (cut into cubes) of white cheese
Diced tomatoes to taste
Molded tomato sauce to taste
1 Heat oil in a non-stick skillet, add bell peppers and onion
Cook for 5 minutes over low heat or until tender
2 Season with salt, pepper, and cook for another 5 minutes or until the eggs are set. Reserve
3 Beat the eggs well with some salt, pour into the prepared skillet, and cook for 6 minutes over low heat
4 When the omelette is firm, but still slightly jiggly on top, distribute the bell peppers and cheese in half of the omelette
5 Fold the omelette in half, cover the skillet, and let it cook for another 3 minutes or until the cheese has melted
Serve with diced tomatoes and tomato sauce.
