Ingredients:

  • 4 large eggs (240 g)
  • ¼ teaspoon salt (1.5 g)
  • ¼ teaspoon black pepper (1 g)
  • 2 tablespoons unsalted butter (28 g)
  • ½ cup bell pepper, diced (75 g; any color)
  • 1 ripe avocado, diced (150 g)
  • ¼ cup shredded cheese (optional) (30 g; cheddar or mozzarella)

Instructions:

  1. Dice the bell pepper and avocado, then set aside.
  2. In a mixing bowl, whisk together eggs, salt, and pepper until well combined.
  3. Heat a non-stick skillet over medium heat and add 1 tablespoon of butter.
  4. Sauté the diced bell pepper for about 2 minutes until slightly soft.
  5. Pour the whisked eggs into the skillet with the sautéed bell peppers.
  6. Cook until the edges begin to set, about 1-2 minutes.
  7. Gently fold in the diced avocado and cheese (if using) onto one half of the omelet.
  8. Carefully fold the omelet in half using a spatula and cook for another 1-2 minutes.
  9. Cook until the eggs are fully set but still moist.
  10. Slide the omelet onto a plate and serve immediately.