Ingredients:
5 eggs
Salt, to taste
Oil for frying
¼ cup diced red bell pepper
¼ cup diced tomatoes
50g shredded cheese
Instructions:
Prepare the Egg Mixture:
Whisk together the eggs and salt in a bowl.
Divide the egg mixture evenly into three separate bowls.
Add Vegetables to Each Bowl:
Add the spinach to one bowl and whisk to combine.
Add the diced red bell pepper to another bowl and whisk to combine.
Add the diced tomatoes to the last bowl and whisk to combine.
Cook the First Omelette:
Heat a non-stick pan over medium heat and add a drizzle of oil.
Pour in the spinach egg mixture and swirl the pan to coat the bottom.
Let the omelette cook for about 30 seconds, or until the edges begin to set.
Sprinkle a third of the shredded cheese over the omelette.
Fold the omelette in half and cook for an additional 30 seconds, or until the cheese is melted and the omelette is cooked through.
Transfer the omelette to a plate.
Cook the Second Omelette:
Wipe the pan clean, add a drizzle of oil, and heat it over medium heat.
Pour in the red bell pepper egg mixture and swirl the pan to coat the bottom.
Cook the omelette for about 30 seconds, or until the edges begin to set.
Sprinkle a third of the shredded cheese over the omelette.
Fold the omelette in half and cook for an additional 30 seconds, or until the cheese is melted and the omelette is cooked through.
Transfer the omelette to the plate with the first omelette.
Cook the Third Omelette:
Wipe the pan clean again, add a drizzle of oil, and heat it over medium heat.
Pour in the tomato egg mixture and swirl the pan to coat the bottom.
Cook the omelette for about 30 seconds, or until the edges begin to set.
Sprinkle the remaining shredded cheese over the omelette.
Fold the omelette in half and cook for an additional 30 seconds, or until the cheese is melted and the omelette is cooked through.
Serve:
Serve the tri-color omelettes immediately.
Enjoy your vibrant and delicious tri-color omelettes!