Cheesy Tomato and Pepper Omelette recipe

Name: Cheesy Tomato and Pepper Omelette
Total time: 15 min
Yield: 1 servings
Cuisine: British
Ingredients: 2 Eggs; 2 tbsp Milk; 1 medium Tomatoes; 1/4 Green Pepper; 1/4 Red Pepper; 40g Cheddar Cheese; 1 pinch Salt; 1 pinch Black pepper; 1 tsp Plain cooking oil

A soft, fluffy omelette filled with juicy tomatoes, sweet peppers and melted cheese. Quick, comforting and perfect for a light meal any time of day.

15 min · Easy · British Jump to method

Ingredients

1 servings

2 Eggs
2 tbsp Milk
1 medium Tomatoes
1/4 Green Pepper
1/4 Red Pepper
40g Cheddar Cheese
1 pinch Salt
1 pinch Black pepper
1 tsp Plain cooking oil

Nutrition	Per serving
Calories	378 kcal
Protein	24 g
Carbohydrates	9 g
Fat	27 g
Saturated fat	11.7 g
Fibre	2.4 g
Sugar	7.1 g
Sodium	410 mg

Why this works

A protein-rich omelette with moderate calories, but fairly high in saturated fat and sodium due to the cheese and added salt.

High-quality protein. Eggs and cheddar provide around 24g protein per serving, supporting satiety and muscle maintenance.

Micronutrient boost. Eggs and peppers contribute vitamin A, vitamin B12, and vitamin C, while tomatoes add lycopene and potassium.

Saturated fat and sodium. Cheddar and added salt raise saturated fat and sodium, which may be less suitable if you are limiting either.

Method

Crack the eggs into a bowl, add the milk, a pinch of salt and a little black pepper, then whisk until well combined.
Dice the tomatoes, green pepper and red pepper.
Heat a little plain cooking oil or butter in a non-stick frying pan over a medium heat, then add the peppers and tomatoes and cook for 2-3 minutes until just softened.
Pour the egg mixture into the pan and tilt the pan so it spreads evenly.
Cook gently for 2-3 minutes, lifting the edges as it sets, then scatter over the cheese.
When the base is set but the top is still slightly soft, fold the omelette in half and cook for 30-60 seconds more until the cheese has melted.
Slide onto a plate and serve immediately.

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