Pepper Onion Cheese Omelette

A fluffy omelette filled with sautéed red bell peppers, sweet onions, and melted light cheddar cheese - a satisfying and balanced low-carb meal for two.

Ingredients

  • 4 eggs
  • 1 small red bell pepper, diced
  • 1 small onion, finely chopped
  • 50g light cheddar cheese, grated
  • 1 tbsp olive oil
  • 2 tbsp low-fat milk
  • Salt and pepper to taste

Instructions

Sauté the Vegetables

  1. Heat olive oil in a non-stick pan over medium heat.
  2. Add the onion and sauté for 2 minutes until translucent.
  3. Add the diced bell pepper and cook for another 3-4 minutes until softened.
  4. Remove vegetables from the pan and set aside.

Prepare the Egg Mixture

  1. Whisk the eggs with milk, salt and pepper in a bowl until evenly combined and slightly frothy.

Cook the Omelettes

  1. Pour half the egg mixture into the same pan over medium-low heat.
  2. When the edges set and the surface is mostly firm but still slightly glossy, add half the vegetables and half the cheese on one side.
  3. Fold the omelette over and cook for another 1 minute until the cheese melts.
  4. Slide onto a plate and repeat for the second omelette.
  5. Serve immediately while warm.

Notes

Note

Cook on medium-low heat to keep the omelette tender and avoid browning too quickly. For a creamier texture, do not overcook - the center should still be slightly soft when folded.

Fun Fact

Red bell peppers contain nearly three times as much vitamin C as oranges, and a green pepper is simply an unripe red pepper.

Variations

  • Swap cheddar for light goat cheese or light feta for a tangier flavor profile.
  • Add baby spinach or sliced mushrooms for extra vegetables and nutrients.
  • Use egg whites only for a lower fat version with more protein.
  • Add a pinch of smoked paprika or dried thyme for deeper flavor.
  • Replace bell pepper with roasted red peppers from a jar for a sweeter taste.
  • Top with cherry tomatoes for a fresh Mediterranean twist.

Troubleshooting

  • Omelette sticks to the pan: Ensure the pan is non-stick and properly preheated before adding the eggs.
  • Omelette browns too fast: Reduce to low heat - eggs cook quickly and burn easily.
  • Watery filling: Sauté the vegetables long enough so excess moisture evaporates before filling.
  • Omelette breaks when folding: Wait until the edges are fully set and use a wide spatula to fold gently.
  • Cheese not melted: Cover the pan with a lid for the final minute to trap heat.
  • Rubbery texture: The omelette was overcooked - remove from heat while the center is still slightly soft.