Feta Pepper Omelets For 2 – a delicious recipe with eggs, seasoning salt, Tabasco sauce, olive oil, feta cheese, red bell pepper. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In medium bowl, wisk together eggs, seasoning salt, and tobasco. Set aside.
2
Heat olive oil over medium high heat in large skillet. Sautee the bell peppers and red onion slices about 10 minutes, or until desired. Season with salt and pepper. Remove from pan and set aside.
3
In same skillet, add egg mixture over a medium heat. Let eggs set completely on the bottom, leaving it just a little runny on the uncooked top.
4
Using two spatulas if need be, flip the set egg onto the second side and immediately add half of the feta cheese on one side of the omelet.
5
Place onions and bell peppers on top. Place cheddar cheese on top of peppers and onions.
6
Fold empty side of the omelet over the veggies and cheese and top the top of the fully cooked omelet with the remaining feta cheese.
236
kcal
Calories
18
g
Fat
3
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 eggs, 1/2 teaspoon seasoning salt, 1/4 teaspoon Tabasco sauce (a few dashes), 1 tablespoon olive oil, and more.
Yes, Feta Pepper Omelets For 2 falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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