Capsicum omelette

Name: Capsicum omelette
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: chopped parsley; chopped rosemary; bunch chopped fresh baby spinach; 3 free range eggs; finely chopped carrots; chopped onion; chopped baby plum tomatoes; Salt and pepper; chili powder; 2 capsicum (bell) peppers; milk

alishaako @cook_3048088

Packed with flavour! A breakfast you're bound to enjoy.

alishaako @cook_3048088

Packed with flavour! A breakfast you're bound to enjoy.

Saved

Ingredients

20 mins

2 servings

omelette mix
chopped parsley
chopped rosemary
bunchchopped fresh baby spinach
3free range eggs
finely chopped carrots
chopped onion
chopped baby plum tomatoes
Salt and pepper
chili powder
2capsicum (bell) peppers
optional
milk

Saved

Steps

20 mins

1

Pre-heat oven to 200°c and place capsicum (bell) peppers in oven, either on a flat cookie tray or in a cupcake tray. Leave in oven whilst chopping other ingredients.
2

Whisk your eggs with salt and pepper and chilli powder to taste (add a dash of milk)
3

Chop all your other ingredients and mix in the egg mixture.
4

Take out capsicum (bell) peppers out from oven and pour in omelette mixture. Place back in oven.
5

After 30 mins your breakfast should be done! Serve with fruity seeded crackers and hot tomatoe sauce beans.