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Prep Time: 5 minutes
Cooking Time: 5 minutes
- 3 Free Range Eggs
- 1 Splash Full Fat Milk
- 1/2 Red Pepper
- 1 Tomato
- 1 Handful Fresh Basil
- 1 Handful Fresh Thyme
- 1 Pinch Rock Salt
- 1 Pinch Black Pepper
- 1 Tsp Butter or Coconut Oil
To start the Italian Omelette recipe you’ll need a frying pan and bowl to crack your eggs into.
When you have the equipment ready we’re good to go.
Find out more about the kitchen essentials I highly recommend you have at your disposal by reading this article all about Healthy Meal Prep.
Crack 3 eggs into a bowl, add the Full Fat Milk, Salt and Black Pepper.
With a fork whisk up the ingredients combining everything together.
Using a sharp knife slice the Red Pepper in half.
Remove the stem and seeds from the Red Pepper then along with the Tomato wash under the cold tap.
Finely slice the Red Pepper and Tomato.
Add 1 Tsp of Butter or Coconut Oil to your frying pan and place on a medium heat.
At the same time place your grill on a medium heat as we will use this later on in the cooking process.
Now add your Red Pepper to the pan and allow to gently soften for around 3-4 minutes.
At this point add your Tomato to the pan and continue to cook for around 1 minute.
Whilst the ingredients are cooking in the pan finely chop up your Fresh Basil and Fresh Thyme.
Pour the Eggs into the pan and add both the Basil and Thyme.
Leave to simmer on a medium heat for 3-4 minutes before transferring under the grill to finish off the omelette.
Remove from the grill when your Omelette is a golden colour on top.
You can get more omelette recipes just like this one by heading to the article Top 5 Omelette Recipes where I share with you some of my favourite egg based creations.
PS get a head start on boosting your health today with the FREE digestible guide…
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