Omelete de pimentão e abacate

Ingredientes

• 4 large eggs (240 g)
• 1/4 teaspoon salt (1.5 g)
• 1/4 teaspoon black pepper (1 g)
• 2 tablespoons unsalted butter (28 g)
• 1/2 cup bell pepper, diced (75 g; any color)
• 1 ripe avocado, diced (150 g)
• 1/4 cup shredded cheese (optional) (30 g; cheddar or mozzarella)

Modo de preparo

1. 1

   Dice the bell pepper and avocado, then set aside.

2. 2

   In a mixing bowl, whisk together eggs, salt, and pepper until well combined.

3. 3

   Heat a non-stick skillet over medium heat and add 1 tablespoon of butter.

4. 4

   Sauté the diced bell pepper for about 2 minutes until slightly soft.

5. 5

   Pour the whisked eggs into the skillet with the sautéed bell peppers.

6. 6

   Cook until the edges begin to set, about 1-2 minutes.

7. 7

   Gently fold in the diced avocado and cheese (if using) onto one half of the omelet.

8. 8

   Carefully fold the omelet in half using a spatula and cook for another 1-2 minutes.

9. 9

   Cook until the eggs are fully set but still moist.

10. 10

    Slide the omelet onto a plate and serve immediately.