Cheese Omelet with Chopped Potatoes and Bell Pepper

Ingredients

• Egg2 count (110 g)
• Cheese2 slice (50 g)
• Potato1 medium (180 g)
• Onion1/4 count (38 g)
• Oil1 tablespoon (10 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   Place a pot with water over high heat. In the meantime, peel and dice the potato.

2. 2

   Step 2

   Once boiling, add the potato and boil for 8-10 minutes until soft but not falling apart.

3. 3

   Step 3

   At the same time, chop the onion with the bell pepper. Next, preheat a pan over medium heat.

4. 4

   Step 4

   You can use red, green and/or yellow bell pepper as you like.

5. 5

   Step 5

   Once heated, add half of the oil with the vegetables and a pinch of salt. Stir-fry for 3-5 minutes and stir occasionally.

6. 6

   Step 6

   Once the potato done and drained, add it to the pan and stir-fry with the rest of vegetales. Add salt and pepper to taste and set aside.

7. 7

   Step 7

   Next, crack the egg in a bowl and add salt and pepper to taste. Beat until it's well integrated.

8. 8

   Step 8

   Place a pan over medium heat. Once heated, pour the rest of oil, spread and add the eggs.

9. 9

   Step 9

   Cover and cook over medium-low heat for about 3-4 minutes until the omelet set. Then, carefully flip the omelet using a spatula and lower the heat.

10. 10

    Step 10

    Add the cheese, cover and continue cooking for 1-2 minutes. If you wish, you can add chopped bell pepper.

11. 11

    Step 11

    Once the cheese gratinated, remove from heat and serve with the potatoes and bell pepper.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cheese Omelet with Chopped Potatoes and Bell Pepper can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.