This delicious tomato and bell pepper omelet takes only 5 minutes to make! At around 280 calories, this is the perfect breakfast! Top it off with some salsa and you have an amazing quick breakfast!
Breakfast is truly the most important meal of the day! This morning I made a bell pepper, tomato, and cheese omelet. It tastes so good and it only takes about 5 minutes total make this omelet. To make it even better, this omelet has 280 calories!
All you need for this omelet is 2 eggs, a dash of skim milk, salt and pepper (to taste), half a bell pepper, half a tomato, and 1/8 cup of shredded, low fat Mexican cheese blend. To give it some extra flavor, top it off with some picante sauce. For my kids, I usually make an omelet and then cut it in half and they each get a half of one. If you are trying to make this recipe for a larger family, say a family of 4, you would need 2 bell peppers, 2 tomatoes, 1/2 cup of cheese, 8 eggs, and about 1/4 cup of milk.
To start off making this omelet, you need to dice the bell pepper and tomato into tiny pieces.
Then you need to get 2 eggs, milk, and salt & pepper to taste. Let me say something when I say salt to taste. I barely put any salt, but I do put a good bit of pepper (See picture below).
Once you have them in a bowl together, you need to whisk it until it is well blended. Now there are two ways of doing this: 1. You can use a fork and whisk it with the fork. or 2. You can use a whisk and blend it using the whisk. The decision is yours!
Once the eggs, milk, salt, and pepper are whisked together, it’s time to heat up the skillet you’re going to be making this in.
You will also need a small skillet to keep that perfect round shape. If you try using a big skillet, your eggs will run the entire thing and give you a flimsy little omelet that you can’t flip. You need to be careful with the heat on your stove, too. I put my gas stove on a low-medium heat because eggs cook REALLY quick. You need to have enough time for the bottom to cook through to the top without burning the bottom. You also need to spray the bottom of the pan with PAM (or any type of cooking spray) – you don’t want the eggs to stick to the pan when you are trying to flip them!
Now it is time to pour the eggs into the pan. It should cover all the edges to give it that beautiful round shape. Let this cook for about 2 minutes. This is going to vary depending on your stove so make sure you stand over it so that it doesn’t burn. You want the top to look slightly cooked, but there still needs to be a little bit of raw eggs on top. When you see that, it is time to flip it over.
Flipping eggs can be tricky, but the best thing I have found is to just get a really large spatula and get your pan off the stove. From there, you slide the omelet to the side and then put the spatula underneath and do a quick flip. If your omelet is no longer round because your flip was bad – that is okay! Just use your spatula to get the omelet round again.
You only need to let this cook for maybe another minute or two. Then add in the veggies. Top with a little cheese and close it so the the veggies are in the center between two sides of egg.
Place your omelet on a plate.
If you want to stop at this step, you can but I like to put picante sauce on mine. It gives it an amazing flavor and picante sauce only has 10 calories per 2 Tbsp.
When eating an omelet like this you, you will get an amazing breakfast, filled with protein and vegetables that will help you live a healthier life. Try it out and I guarantee you will love it so much that you will make this a weekend special, if not an everyday breakfast. AND there is only 280 Calories in this breakfast!
Preparation & Cook Time: 5 minutes
Calories: 280
Ingredients:
- 2 eggs
- dash of skim milk
- Salt & Pepper (to taste)
- 1/2 bell pepper
- 1/2 tomato
- 1/8 cup of cheese
Directions:
- Chop the bell pepper and tomato into tiny pieces. Set to the side.
- Whisk two eggs with a dash of skim milk together in a bowl. Add salt & pepper to taste.
- Heat your small skillet on low-medium heat. Spray the skillet with cooking spray.
- Pour the eggs into the skillet. Let cook about 2 minutes or until eggs are cooked through half way.
- Flip the eggs over. Let cook 1 minute. Add the bell pepper, tomato, and cheese onto one half of the eggs.
- Close the omelet and serve! Makes 1 omelet.
| Servings |
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- 2 each eggs
- 1/8 cup skim milk
- 1/2 canned petite diced tomatoes
- 1/2 tomato, diced
- 1/8 cup shredded, low-fat Mexican blend cheese
Ingredients
|
|
- Chop the bell pepper and tomato into tiny pieces. Set to the side.
- Whisk two eggs with a dash of skim milk together in a bowl. Add salt & pepper to taste.
- Heat your small skillet on low-medium heat. Spray the skillet with cooking spray.
- Pour the eggs into the skillet. Let cook about 2 minutes or until eggs are cooked through half way.
- Flip the eggs over. Let cook 1 minute. Add the bell pepper, tomato, and cheese onto one half of the eggs.
- Close the omelet and serve!