Instructions
- Sauté the peppers and garlic in the olive oil over medium high heat, in a small 6 inch omelet pan until softened and browned – 3 to 4 minutes.
- Multitasking, while the peppers are cooking, whisk the egg with the Parmesan, season with a big pinch salt and a few grinds of black pepper.
- Pour into the hot pan and pull cooked egg to center until no liquid egg remains.
I don’t like soft eggs, so I flip my omelet, cook for 45 seconds, add a line of ricotta and fold to the plate.
Normal people may add the ricotta and fold without flipping.
