Bell Pepper & Cheddar Omelet

Serves 2 · 10 min prep · 15 min cook

Ingredients

• 6 large eggs
• 1 medium green bell pepper
• 1/2 medium red bell pepper
• 3/4 cup shredded sharp cheddar cheese
• 2 tbsp unsalted butter
• 2 scallions
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• to serve hot sauce
• 1 tbsp snipped optional fresh chives

Instructions

1. 1Core and dice both bell peppers into small, even pieces so they soften quickly inside the omelet without tearing the eggs. Thinly slice the scallions, separating whites from greens.
2. 2Melt half the butter in a small nonstick skillet over medium heat. Add the diced peppers and scallion whites and sauté 4 to 5 minutes until tender-crisp and bright. Season lightly with salt, then transfer the peppers to a bowl and wipe the skillet clean.
3. 3Crack three eggs into a bowl for the first omelet, add salt and black pepper, and beat vigorously with a fork until no streaks of white remain and the mixture looks slightly frothy.
4. 4Return the skillet to medium heat and add half the remaining butter, swirling to coat. When the foam subsides, pour in the beaten eggs and let them sit undisturbed for 10 to 15 seconds.
5. 5Using a spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows underneath. Continue the pan until the top is mostly set but still soft and glossy, about 1 to 2 minutes total.
6. 6Scatter half the sautéed peppers and half the cheddar across one half of the omelet. Fold the empty half over the filling and cook 20 to 30 seconds more so the cheese begins to melt.
7. 7Slide the omelet onto a warm plate. Repeat the egg beating, cooking, and filling steps with the remaining ingredients for the second omelet.
8. 8Top both omelets with scallion greens, optional chives, and a few dashes of hot sauce. Serve right away while the cheese is stretchy and the peppers are still warm inside.