Roasted Pepper Omelet

An awesome breakfast recipe of Roasted Pepper Omelet for three.

Salt and freshly ground black pepper
9 large eggs
1/2 Green bell pepper, cut into 1/2 inch dices
1/4 Cup unsalted butter
1/2 Red bell pepper, cut into 1/2 inch dices
2 oz grated White cheese.

In a bowl, beat simultaneously three eggs then flavor lightly with salt plus pepper, Put away.

Warm up three tablespoons of butter in non-stick electric griddle, with tight-fitting lid, over medium temperature. Add the peppers and then cook, covered, without stirring, till it is tender for approximately 3 minutes. Take the cover off and then raise the temperature to medium-high. Move the mixture to some container.

Soften a small piece from the remaining butter in your griddle over medium temperature. As soon as the foam subsides, put in 1/4 from the pepper mixture. Pour inside beaten eggs and then cook, stirring continuously using a spatula, until just cooked, about thirty seconds.
Shut down the heat after that, using the rubber spatula, flatten over the top of the omelet to ensure it is even. If using the cheese, dash roughly 2 tablespoons on top of the omelet. Let it rest for a minute until the omelet has set.

By means of  spatula, fold the omelet in half, and then transfer to a warmed plate. Cover up the omelet with foil to maintain heat. Once it is time to serve, pour your favorite Relish over the top of the omelet as desired and enjoy.

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