½ red chili pepper, thinly chopped
½ cup broccoli, chopped
¼ onion, chopped
⅛ cup cheddar cheese, grated
Extra virgin olive oil
Seasoned salt to taste
Chop the pepper, broccoli and onion.
Saute the veggies in olive oil and season with seasoned salt.
Whip the 2 eggs and lightly salt with seasoned salt.
Pour the eggs into a medium-hot frying pan that has been lightly oiled with olive oil.
Tilt the pan so that the egg covers the bottom of the pan.
Add the vegetables and a little cheese.
Put a lid on the pan for a few moments to allow the cheese to melt and the eggs to cook.
Turn off the heat under the pan.
When ready, fold over the omelette as you slide it onto a plate.
Sprinkle with more cheese if desired.
Serving size: 1 omelette