Serve this right out of the pan for a quick home-style meal. Warm, at room temperature, or straight from the fridge, this omelet also makes a great sandwich with mayonnaise and tomato. (See photo)
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
In a 10-inch skillet on medium-high heat, cook the onions and peppers in the oil, stirring frequently, until the onions soften but the peppers are still firm, about 7 minutes.
Step 2
In a bowl, beat the eggs, a tablespoon of water, and the salt and pepper with a fork until frothy. Slowly pour the eggs over the peppers and onions. Lower the heat and cook for 3 or 4 minutes, until the eggs are set and beginning to brown on the bottom. With the edge of a spatula, cut the omelet into 4 wedges. Turn the wedges over and cook on the second side for a minute or two, until browned. (If you use a nonstick skillet, you may be able to flip the whole thing.) Serve hot or at room temperature.
Variation
Step 3
Add cheese: Cheddar, a smoked cheese, or feta.
Serving & menu ideas
Step 4
Serve with Tomato Tortilla Soup (page 117), or top the omelet with your favorite tomato salsa or sliced tomatoes and serve with toast or cheese grits (page 162).
