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Omelette With Vegetables

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  Butter 4 Tablespoon
  Chopped onion 1 Tablespoon, chopped
  Green bell pepper 2 Tablespoon, chopped
  Tomato 1 Large, chopped
  Eggs 3 , lightly beaten
  Salt To Taste
  Pepper To Taste

In a heavy skillet, heat the butter until light brown.
Add the onion and saute for about 5 minutes.
Add the green pepper and saute for 2 to 3 minutes.
Add the tomato and cook, stirring, for 3 minutes.
Pour in the beaten eggs.
Cook for 2 to 3 minutes, moving the pan around in a circular motion to evenly distribute the egg mixture over the bottom of the pan.
With a fork or spatula, pull in the edges of the egg toward the center, allowing the liquid part to fill up the open spaces.
Cook until set but not dry.
Sprinkle with salt and pepper.
Slide the omelette out onto a serving platter and serve immediately.

Recipe Summary

Side Dish

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 690 Calories from Fat 566

% Daily Value*

Total Fat 64 g98.5%

Saturated Fat 35.5 g177.7%

Trans Fat 0 g

Cholesterol 763.4 mg254.5%

Sodium 623.5 mg26%

Total Carbohydrates 11 g3.7%

Dietary Fiber 3 g11.9%

Sugars 7.4 g

Protein 21 g42.9%

Vitamin A 77.1% Vitamin C 80.6%

Calcium 11.9% Iron 18.8%

*Based on a 2000 Calorie diet

Omelette With Vegetables Recipe