Ingredients:

  • 4 large maran chicken eggs (about 240g)
  • 1 tablespoon unsalted butter (14g)
  • ¼ cup diced bell peppers (37g)
  • ¼ cup diced onion (40g)
  • ¼ teaspoon salt (1.5g)
  • ¼ teaspoon black pepper (1g)
  • 2 tablespoons chopped fresh herbs (e.g., parsley, chives) (8g)
  • Grated cheese (e.g., cheddar or feta) (optional, 30g)

Instructions:

  1. Dice bell peppers and onion, and chop fresh herbs.
  2. In a mixing bowl, crack eggs and whisk until combined; season with salt and pepper.
  3. Heat butter in a non-stick skillet over medium heat. Add diced onions and bell peppers; sauté until soft (about 3-4 minutes).
  4. Pour the whisked eggs over the sautéed vegetables in the skillet. Allow the eggs to set on the bottom (about 2-3 minutes).
  5. Sprinkle chopped herbs and optional cheese on one half of the omelette.
  6. Once the eggs are mostly set, carefully fold the omelette in half using a spatula. Transfer to a plate and garnish with extra herbs if desired.