Ingredients:

  • 4 large eggs (about 240g)
  • 1 tablespoon unsalted butter (14g)
  • 1 medium bell pepper, diced (approximately 150g)
  • 1 small avocado, diced (about 150g)
  • Salt, to taste
  • Pepper, to taste
  • Fresh cilantro or parsley, chopped (for garnish)
  • Hot sauce or salsa (for serving)

Instructions:

  1. Dice the bell pepper and avocado. Crack the eggs into a mixing bowl, season with salt and pepper, and whisk until well combined.
  2. Heat the butter in a non-stick skillet over medium heat until melted. Add the diced bell pepper, sauté for 2-3 minutes until softened.
  3. Reduce the heat to low. Pour the beaten eggs into the skillet, allowing them to spread evenly. Cook for 1-2 minutes until the edges begin to set.
  4. Once the eggs are mostly set, gently fold in the diced avocado on one half of the omelet. Continue cooking for another minute until the eggs are fully cooked but still soft.
  5. Carefully fold the omelet in half using a spatula and slide it onto a plate. Garnish with cilantro or parsley and serve with hot sauce or salsa if desired.