Veggie Omelette with Turkey Bacon

Ingredients

• Eggs 3 large
• Bell pepper 0.5 medium
• Onion 0.25 medium
• Turkey bacon 3 slices
• Olive oil 1 tsp

Method

1. Prepare Vegetables. Wash the bell pepper, remove the seeds, and dice it into small pieces. Peel and finely chop the onion.
   Tip: Cut vegetables into small, even pieces so they cook quickly and evenly.
2. Cook Turkey Bacon. Place a non-stick skillet over medium heat. Lay the turkey bacon slices flat in the pan. Cook for about 3-4 minutes on each side until crispy. Remove from pan and place on paper towels to drain excess fat.
   Tip: Keep an eye on the bacon to prevent burning and ensure even crispiness.
3. Sauté Vegetables. In the same skillet, add 1 teaspoon of olive oil. When hot, add the chopped onion and bell pepper. Sauté for 3-4 minutes until vegetables are soft but still slightly crisp.
   Tip: Stir frequently to avoid burning and ensure even cooking.
4. Beat Eggs. While vegetables cook, crack the eggs into a bowl. Beat them with a fork or whisk until yolks and whites are fully combined and slightly frothy.
   Tip: Beating eggs well helps make a fluffy omelette.
5. Cook Omelette. Pour the beaten eggs over the sautéed vegetables in the skillet. Tilt the pan to spread the eggs evenly. Cook on medium-low heat for about 3-4 minutes until the edges start to set.
   Tip: Avoid high heat to prevent burning the eggs.
6. Finish Omelette. Once the omelette edges are set, gently lift one side with a spatula and fold it over the other half. Cook for another minute to ensure the inside is cooked through.
   Tip: Use a non-stick pan and a flexible spatula for easy folding.
7. Serve. Slide the omelette onto a plate. Arrange the crispy turkey bacon slices on the side. Serve immediately while hot.
   Tip: Garnish with fresh herbs like parsley or chives if desired.

Pro tips

• Use a non-stick skillet to prevent the omelette from sticking.
• Cook turkey bacon first to render fat, then use the same pan for extra flavor when sautéing vegetables.