Serve this right out of the pan for a quick home-style meal. Warm, at room temperature, or straight from the fridge, this omelet also makes a great sandwich with mayonnaise and tomato. (See photo)

　　

Ingredients

serves 2

　　2 teaspoons olive oil

　　1 cup diced red onions

　　2 cups diced bell peppers

　　4 eggs

　　1/4 teaspoon salt

　　Sprinkling of black pepper

　　

Step 1

In a 10-inch skillet on medium-high heat, cook the onions and peppers in the oil, stirring frequently, until the onions soften but the peppers are still firm, about 7 minutes.

　　

Step 2

In a bowl, beat the eggs, a tablespoon of water, and the salt and pepper with a fork until frothy. Slowly pour the eggs over the peppers and onions. Lower the heat and cook for 3 or 4 minutes, until the eggs are set and beginning to brown on the bottom. With the edge of a spatula, cut the omelet into 4 wedges. Turn the wedges over and cook on the second side for a minute or two, until browned. (If you use a nonstick skillet, you may be able to flip the whole thing.) Serve hot or at room temperature.

　　

Variation

Step 3

Add cheese: Cheddar, a smoked cheese, or feta.

　　

Serving & menu ideas

Step 4

Serve with Tomato Tortilla Soup (page 117), or top the omelet with your favorite tomato salsa or sliced tomatoes and serve with toast or cheese grits (page 162).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.