Ingredients:
Vegetable oil 1 tsp
Capsicum 1 tbsp ( chopped)
Red bell pepper 1 tbsp (chopped)
Onion 1 tbsp (chopped)
Tomatoes 1 tbsp (chopped)
Eggs 2 eggs, beaten
Salt to taste
Black pepper 1 tsp
Direction:
In a nonstick skillet, heat oil over medium-high heat. Add bell peppers, onion and tomatoes. Saute for 2 minutes, stirring frequently. Remove vegetables from pan to small bowl.
In medium bowl, beat eggs, salt and pepper until well mixed. Reheat skillet over medium-high heat. Quickly pour egg mixture into pan. While sliding pan back and forth rapidly over heat, quickly stir to spread eggs continuously over bottom of pan as they thicken. Do not overcook; omelet will continue to cook after folding.
Place cooked vegetable mixture over half of omelet;. With spatula, fold other half of omelet over vegetables. Gently slide out of pan onto plate. Serve immediately.
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