Tomato and Green Pepper Omelet Recipe

Tomato and Green Pepper Omelet Recipe
Tomato and Green Pepper Omelet Recipe photo by Taste of Home
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Tomato and Green Pepper Omelet Recipe

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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
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 20 min
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 20 min

Ingredients

  • 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

Directions

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.
Originally published as Tomato and Green Pepper Omelet in Simple & Delicious April/May 2011, p21

Nutritional Facts

1 omelet: 424 calories, 35g fat (13g saturated fat), 665mg cholesterol, 591mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 20g protein.

  • 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
  1. In a small nonstick skillet, saute green pepper and onion in oil until tender. Remove from skillet and set aside.
  2. 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).
  3. 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.
Originally published as Tomato and Green Pepper Omelet in Simple & Delicious April/May 2011, p21

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