Bell pepper omelet (2 whole eggs and 1 egg white) Calories

Yes, soften the bell peppers first so they cook through without leaving the eggs underdone. If the peppers release liquid, let it evaporate before adding the eggs; this helps the omelet hold together.

Dry the peppers after washing and cook off their moisture before adding the eggs. Avoid overcrowding the pan, since a large pile of peppers can steam rather than sauté and leave the bell pepper omelet wet.

Yes, any color works in a bell pepper omelet. Green peppers have a sharper, less sweet flavor, while red and yellow peppers taste sweeter; you can use one color or combine them.

Feta, cheddar, and Monterey Jack all work well in a bell pepper omelet. Crumble or grate the cheese over the eggs just before they set, and taste before adding salt because some cheeses are already salty.

A bell pepper omelet sticks when the pan is not properly heated, the surface is not lightly oiled, or the eggs are moved before they begin to set. Use a nonstick pan over moderate heat and loosen the edges gently.

Yes, you can bake a bell pepper omelet in a lightly oiled oven-safe dish. Cook the peppers first, pour in the beaten eggs, and bake until the center is set; avoid overbaking, which makes eggs rubbery.

Serve a bell pepper omelet with toast, sliced tomatoes, or a green salad. For a brunch plate, add roasted potatoes or avocado; choose a simple side if the omelet already contains cheese or other fillings.

A cooked bell pepper omelet keeps for up to three days in a covered container in the refrigerator. Chill it promptly after cooking, and reheat it until hot throughout rather than leaving it at room temperature.

Yes, but freezing can make the eggs firmer and the peppers softer after thawing. Cool the omelet, wrap individual portions tightly, and thaw them in the refrigerator before reheating in a skillet or microwave.