Tomato and Pepper Omelet Recipe

Omelets should be cooked in shallow pie dishes in order to have smooth, neat edges. To get a flat surface, carefully move the cooked edges to the center with a spatula so that uncooked egg mixture flows under the omelet. A well-cooked omelet will be set throughout but the center top will appear moist. If the omelet is too moist in the center when checked with a knife, return to microwave oven for 15 seconds at a time.

Tomato and Pepper Omelet Recipe is simple to make and it is a good source of vitamin A, vitamin C, and iron.

Tomato and Pepper Omelet Recipe

Microwave Cooking

Omelet Recipe

Category: Omelet and Eggs

SERVES: 2 Persons

Preparation Time: 15 minutes

Ingredients:

Tomato and Pepper Omelet Recipe

4 eggs

1 medium onion, thinly sliced

1 tbsp cooking oil

Big tomato, chopped

Small green pepper, thickly chopped

1 tbsp milk

Tabasco sauce to taste

Salt and black pepper to taste

Parsley for garnishing

Preparation Method:

Tomato and Pepper Omelet Recipe

In a pie dish, place cooking oil, green pepper, onion, and tomato and combine them. Covered and cook for about 4 minutes on high power or until softened, stirring twice.

Meanwhile, in a separate mixing bowl using the fork beat the eggs, milk, Tabasco sauce, salt, and black pepper. With a slotted spoon, remove vegetable mixture from pie dish; keep vegetable mixture aside.

Into the pie dish used for cooking vegetables, slowly pour egg mixture. Cook egg mixture for I minutes on high power.

With spoon or spatula, move cooked edge to the center of the dish. Cook, covered with kitchen paper on high power for about 1 ½ minute or until omelet is set but still moist in the center.

Over half of omelet spared vegetable mixture. With a spatula, gently fold omelet over vegetables.

Tomato and Pepper Omelet is ready to serve. Slide omelet onto the warmed serving platter. Garnish with parsley and serve warm.