Bell Pepper and Onion Omelette

Ingredients

• Fresh parsley - 1 tablespoon, chopped
• Cheddar cheese - 1/2 cup, shredded
• Olive oil - 1 tablespoon
• Black pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Milk - 2 tablespoons
• Eggs - 4
• Onion - 1 medium, thinly sliced
• Bell peppers - 1 large, thinly sliced

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the sliced bell peppers and onions to the skillet and sauté until they are softened and slightly caramelized, about 5-7 minutes.
3. In a bowl, whisk together the eggs, milk, salt, and black pepper.
4. Pour the egg mixture over the sautéed bell peppers and onions in the skillet.
5. Cook the omelette for 2-3 minutes, or until the edges are set and the bottom is lightly browned.
6. Sprinkle the shredded cheddar cheese evenly over one half of the omelette.
7. Using a spatula, carefully fold the other half of the omelette over the cheese.
8. Cook for another 2-3 minutes, or until the cheese is melted and the omelette is cooked through.
9. Garnish with fresh parsley and serve hot.