Vegetable Omelette

Instructions

1. Step 1

   Dice the bell pepper, onion, and tomato on the cutting board with the chef's knife. If the tomato is very juicy, let excess liquid drain from the cutting board before cooking.

   Cookware: Chef Knife — manual, cutting board — prep

2. Step 2

   Crack the egg into the mixing bowl, add 1.0 gr of the salt, and whisk until the mixture is smooth and evenly combined.

   Ingredients used: 4.0 piece Egg, 1.0 gr Salt

   Cookware: mixing bowl — container, whisk — manual

3. Step 3

   Heat the olive oil in the skillet over medium heat. Add the bell pepper, onion, tomato, and remaining 1.0 gr salt; sauté until the onion is translucent, the pepper is tender, and the tomato is softened.

   Timer: 5 min (scalable)

   Ingredients used: 80.0 gr Bell Pepper, 15.0 ml Olive Oil, 60.0 gr Onion, 1.0 gr Salt, 100.0 gr Tomato

   Cookware: skillet — medium heat

4. Step 4

   Pour the whisked egg mixture over the vegetables and cook over medium-low heat until the edges are set and the center is nearly set. Fold the omelette with the spatula, then cook until the eggs are fully set throughout with no liquid egg remaining.

   Timer: 5 min (scalable)

   Cookware: skillet — medium-low heat, spatula — turning and folding