Italian-Style Veggie Omelette

Ingredients

• 4 large eggs
• 1 small zucchini
• 1/2 cup red bell pepper
• 2 tablespoons Parmesan cheese
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. 1

   Heat the olive oil in a non‑stick skillet over medium heat.

2. 2

   Add the diced zucchini and bell pepper, sauté for 2–3 minutes until softened; season with salt and black pepper.

3. 3

   While the vegetables cook, whisk the eggs in a bowl until smooth.

4. 4

   Pour the eggs over the vegetables, tilting the pan to spread evenly; cook 1–2 minutes until the edges set.

5. 5

   Sprinkle the Parmesan cheese over the top, then fold the omelette in half and cook another minute until the cheese melts.

6. 6

   Slide the omelette onto a plate, cut in half, and serve immediately.