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Tomato and Green Pepper Omelet

 Tomato and Green Pepper Omelet
Fresh green pepper, onion and tomato give this savory omelet garden-fresh flavors. You can easily vary it based on the fresh ingredients you have on hand. —Agnes Ward, Stratford, Ontario
1 ServingsPrep/Total Time: 20 min


  • 1/3 cup chopped green pepper
  • 2 tablespoons chopped onion
  • 2 teaspoons olive oil
  • 1 tablespoon butter
  • 3 eggs
  • 3 tablespoons water
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup chopped tomato


  • In a small nonstick skillet, saute green pepper and onion in oil
  • until tender. Remove from skillet and set aside.
  • In the same skillet, melt butter over medium-high heat. Whisk the
  • eggs, water, salt and pepper. Add egg mixture to skillet (mixture
  • should set immediately at edges).
  • As eggs set, push cooked edges toward the center, letting uncooked
  • portion flow underneath. When the eggs are set, spoon green pepper
  • mixture and tomato on one side; fold other side over filling. Slide
  • omelet onto a plate. Yield: 1 serving.
Nutritional Facts: 1 omelet equals 424 calories, 35 g fat (13 g saturated fat), 665 mg cholesterol, 591 mg sodium, 8 g carbohydrate, 2 g fiber, 20 g protein.

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Tomato and Green Pepper Omelet (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.