| 8 | 15 | 233 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 1 |
| 1 tsp | Extra virgin olive oil |
| 2 medium | Egg |
| 2 tbsp | Partly skimmed milk, lactose free, 1% M.F. (or alternate dairy-free or lactose-free milk of choice) |
| 1 pinch | Sea Salt |
| 1 dash | Black pepper |
| 1/2 medium pepper(s) | Red bell pepper (diced) |
| 1/2 medium pepper(s) | Yellow bell pepper (diced) |
| 2 stalk(s) | Green onion (diced) |
1. Heat olive oil in a non-stick skillet over medium heat.
2. Meanwhile, crack eggs into a bowl and add almond milk, salt and pepper. Using a whisk or a hand mixer, beat as much air into the eggs as you can.
3. Pour eggs into skillet (do not stir) and cook until the underside is firm and the omelet slides around easily. Using a spatula, gently flip over.
4. Top with bell peppers and green onion (see notes). Continue to cook the omelet until there is no uncooked egg left. Fold in half and serve immediately.
Quick Tips:
You can use a variety of veggies including broccoli, cauliflower, zucchini, mushrooms, etc.
Eggs anytime?
Eggs are not only great for breakfast, but can also be a quick lunch or dinner. Serve with a toast, avocado, or a salad for a filling lunch.
| Meat Alternative | 1 |
| Milk | 0.1 |
| Vegetables | 2.1 |
