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| Servings |
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Ingredients
- 2 teaspoons butter , ghee or olive oil
- 35 grams bell pepper , small dice
- 40 grams tomato , small dice
- 3 eggs
- 1/2 teaspoon paprika
- pinch chili powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon sea salt , or rock salt
- 30 grams cheddar cheese , grated
- 15 grams fresh cilantro , chopped
- 1 tablespoon sour cream
Ingredients
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Instructions
- Heat the butter or oil in a skillet over medium-high heat. Add the bell pepper and tomato and cook, stirring frequently, for 4-5 minutes.
- Meanwhile, crack the eggs into a cup. With a fork, whisk in the paprika, chili powder, garlic powder, and salt. Pour the egg mixture into a nonstick, small skillet on medium-low heat. Top with the cooked bell pepper and tomatoes, and cheddar cheese.
- Continue to cook, without stirring, until you can flip one side over, creating a half-moon omelette. Remove from heat and top with the cilantro and sour cream.