Capsicum Omelette Recipe | Healthy snack with Bell Peppers

Have you ever tried Capsicum Omelette before? I wouldn't be surprised if you haven't because I came up with the idea just this morning. Well, it might exist as a recipe somewhere, but personally, I've never tried it before. The concept struck me suddenly as I was getting up today.

How about making a healthy snack using capsicum and vegetables?

Ryde Wharf Sunday Market — Ryde Wharf Market

I told myself, "Alright," and decided to bike to the Ryde Wharf Market.

The market opens every 4th Sunday of the month, which happens to be today. I went to bed thinking last night if I should go to the market this morning and that's probably why the thought of making a capsicum omelette came up.

A perfect excuse for me to go to the market!

Ingredients for the Capsicum Omelette Recipe

This is the list of ingredients I have for the capsicum omelette recipe. You can add almost anything you want, and these are what I had in mind.

Capsicums (Bell peppers)
Onion
Carrot
Zucchini
Mushroom
Cabbage
Eggs
Crushed Garlic
Salt, Pepper
Magic Soy Sauce

I didn't use all of the vegetables because I only wanted to make a small portion. For instance, I used half an onion, half a carrot, and so on. Feel free to adjust the quantity of vegetables based on your preferences.

Capsicum and vegetables — Capsicum Omelette Ingredients

How To Make Capsicum Omelette

First, chop all the vegetables into small pieces and set them aside. As for the capsicums, slice them into rings. The end bits can be chopped and set aside with the other vegetables.

Now, stir-fry the vegetables. Begin by putting the crushed garlic into a frying pan over medium heat, followed by onions, carrots, and cabbages. Lastly, add the zucchini and mushrooms. I seasoned it with my magic soy sauce, but you can also use salt or pepper to season it according to your preference.

Now, put the eggs in a bowl and beat them until they're mixed well.

Set the cooked vegetables aside.

Next, place the capsicum rings in a frying pan over low-medium heat. Fill each ring with the cooked vegetables and slowly pour in the beaten egg. You might need to use a big spoon to prevent the egg from spilling over.

Then, put the lid on for a minute or two until the bottom of the capsicums is cooked. Once ready, carefully turn them over to cook both sides evenly.

If you are a cheese lover, this is the perfect time to add some cheese on top and let the remaining heat melt the cheese.

And now, the capsicum omelette is ready! It's a healthy snack you can enjoy as it is or with ketchup. Personally, I prefer not to use much ketchup as I've learned that it is high in sugar. Nowadays, I am learning more about food and health!

Well, I have it with kimchi. (yes, I am Korean. lol)