BOUNTY GARDENS

Ingredients

• 3 large eggs
• 1 tbsp butter or coconut oil
• 1/4 cup diced bell peppers (any color)
• 1/4 cup diced onions
• 1/4 cup diced tomatoes
• 1/4 cup shredded cheddar cheese (optional)
• 1 tbsp chopped fresh herbs (e.g., parsley, chives, or basil)
• Salt and pepper to taste
• Optional: 1 tbsp milk (dairy or plant-based) or water

Directions

1. Crack eggs into a bowl, add milk or water (if using), salt, and pepper. Whisk until well combined.
2. Heat butter or coconut oil in a 8-inch non-stick skillet over medium heat.
3. Add diced bell peppers, onions, and tomatoes. Sauté until softened, about 3-5 minutes.
4. Pour the egg mixture into the skillet, ensuring it covers the entire surface.
5. Cook undisturbed until the edges start to set, about 2 minutes.
6. Sprinkle the cheese (if using) and chopped herbs evenly over one half of the omelette.
7. Using a spatula, gently fold the other half of the omelette over the cheese and herbs to create a half-moon shape.
8. Cook for an additional 2-4 minutes, or until the cheese is melted and the eggs are cooked to your liking.
9. Slide the omelette onto a plate, garnish with additional fresh herbs if desired, and serve immediately.