foodie girl
Ingredients
6 large eggs
1/4 cup milk
Salt and pepper to taste
1 tablespoon butter
1/2 cup diced bell peppers (any color)
1/2 cup diced tomatoes
1/2 teaspoon dried oregano
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh parsley
Execution
Prepare the Egg Mixture: In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
Sauté the Veggies: In a non-stick skillet over medium heat, melt butter. Add diced bell peppers and tomatoes. Sauté for 3-4 minutes until the veggies are tender.
Pour the Egg Mixture: Pour the whisked egg mixture evenly over the sautéed veggies in the skillet.
Cook the Omelette: Allow the eggs to set slightly at the edges. Gently lift the edges with a spatula, tilting the skillet to let the uncooked egg flow underneath.
Add Cheese and Parsley: Sprinkle shredded cheddar cheese and chopped fresh parsley evenly over the omelette.
Roll the Omelette: Once the edges are set, carefully roll the omelette from one side to the other, creating a rolled log shape. Remove from heat.
Slice and Serve: Transfer the omelette roll to a cutting board. Slice it into rounds, and serve warm.
Additional tips
- Customize the omelette roll with your favorite veggies, such as mushrooms, onions, or spinach.
- Experiment with different cheese varieties for varied flavors.
- Serve with a dollop of sour cream or a side of salsa for extra freshness.
