Vegetable Omelette

Ingredients:

• 2 eggs

• ⅛ Bell pepper (orange, yellow, green, and red)

• ¼ Tomatoes

• 1 leaf Kale

• 1 Thyme 

• 1 tsp Worcestershire sauce

• Olive Oil

• Seasoning: a dash of pepper, salt, and lemon pepper 

• Optional: ¼ cup cheese 

Equipment:

• Small frying pan 

• Medium fry pan

• Cutting board

• Knife

• Small bowl

• Rubber spatula 

• Whisk or fork

Directions: 

1. Dice the tomatoes and bell peppers in small cubes. And cut the kale into small pieces.

2. Add oil to a small frying pan on medium heat. Cook the tomatoes and bell peppers for 2 minutes. Then add kale and cook together for another 2 minutes.

3. Whisk the eggs in a small bowl then season it (with a dash of pepper, pinch of salt, and lemon pepper seasoning) and add leaves of 1 thyme.

4. Add oil to the medium fry pan on low medium heat. Add eggs.

5. Use a spatula to push the cooked eggs from the edge of the pan to the center of the pan. Tilt the pan where the uncooked eggs will fill in the space. 

6. The omelet is done when the edges are crisp.

7. Add ½: of the tomatoes, bell peppers, kale mix, and optionally cheese in the middle of the omelette. Flip ⅓ of both sides of the omelette to the middle. Then slide the omelette onto the plate.

8. Add Worcestershire sauce to the rest of the tomatoes, bell peppers, and kale mix. Top the omelette with the rest of the mix.