What to Buy1. Eggs - 2 pieces
2. Red or Yellow Bell Pepper - 1/4 of one
3. Red onion - 1/8 of a medium onion
4. Butter - 1 tablespoon
5. Salt - 1/2 teaspoon
6. Black ground pepper - 1/4 teaspoon
7. Milk - 1.5 tablespoons
How to Make It1. Put a small skillet on the stove, around setting 3-4; it'll be hot in a couple of minutes
2. While the skillet heats up, cut the onion and pepper crosswise, not into small cubes but more like strips, about 1.5-2 centimeters long and thin, about three millimeters - you don't need much onion or pepper, it's mainly for aroma and flavor, so don't cut it too coarsely either
3. In a bowl, whisk the eggs with 1.5 tablespoons of milk, 1/2 teaspoon of salt and 1/4 teaspoon of black ground pepper
4. Add the butter, and once it melts, spread it evenly over the skillet
5. Turn the heat up to 5, add the onion and pepper right away, fry for about a minute or two, stirring with a spatula; as soon as the pepper looks faded and the onion is soft, add the whisked eggs and milk
6. Lower the stove to setting 3, cover with a lid. This is important!!! (a glass lid is best so you can see what's happening), be patient for 3 or 4 minutes. Once the runny top of the omelet stops being runny, it's done. The key is not to overcook it and to fry on very low heat - that way the omelet stays tender, and the aroma of the onion and pepper soaks all the way through
Enjoy your meal and a good morning, every day!!!
2. Red or Yellow Bell Pepper - 1/4 of one
3. Red onion - 1/8 of a medium onion
4. Butter - 1 tablespoon
5. Salt - 1/2 teaspoon
6. Black ground pepper - 1/4 teaspoon
7. Milk - 1.5 tablespoons
How to Make It1. Put a small skillet on the stove, around setting 3-4; it'll be hot in a couple of minutes
2. While the skillet heats up, cut the onion and pepper crosswise, not into small cubes but more like strips, about 1.5-2 centimeters long and thin, about three millimeters - you don't need much onion or pepper, it's mainly for aroma and flavor, so don't cut it too coarsely either
3. In a bowl, whisk the eggs with 1.5 tablespoons of milk, 1/2 teaspoon of salt and 1/4 teaspoon of black ground pepper
4. Add the butter, and once it melts, spread it evenly over the skillet
5. Turn the heat up to 5, add the onion and pepper right away, fry for about a minute or two, stirring with a spatula; as soon as the pepper looks faded and the onion is soft, add the whisked eggs and milk
6. Lower the stove to setting 3, cover with a lid. This is important!!! (a glass lid is best so you can see what's happening), be patient for 3 or 4 minutes. Once the runny top of the omelet stops being runny, it's done. The key is not to overcook it and to fry on very low heat - that way the omelet stays tender, and the aroma of the onion and pepper soaks all the way through
Enjoy your meal and a good morning, every day!!!
