OMELETTE-FILLED BELL PEPPER RINGS (KETO-FRIENDLY)

I started a KETO diet about 8 months ago. It's working well but I'm really getting bored with the variety of food I can eat. This recipe is just a creative way to make a cheese and bell pepper omelette. It just might take away some of that KETO breakfast boredom. It's very versatile as well. Just add your own favorite omelette ingredients: try a Mediterranean omelette using chopped and seeded Roma tomatoes, cooked spinach and Feta cheese or a Farmer's Omelette with ham, chopped green pepper and chopped onion with shredded sharp cheese. The sky's the limit!

12" Non-stick skillet

sharp knife

spatula (also called a "turner")

medium size bowl

large spoon

measuring spoons

wire whisk

1 tablespoon canola oil

1 tablespoon butter

1 large Bell pepper (any color)

2 jumbo size eggs

2 tablespoons mayonnaise

1 tablespoons shredded cheese (+ extra for topping)

Salt and pepper to taste

1 large "pinch" dried parsley flakes (about 1/8 teaspoon) for garnish

1 large "pinch" dried chives (about 1/8 teaspoon) for garnish

Carefully cut around stem of bell pepper and gently remove as much membrane and seeds as you can, being careful not to crack the pepper.

Cut gutted pepper into thick rings, picking out the nicest 2 rings. Remove any remaining seeds and membrane.

Chop the remaining pepper and put into a freezer bag. Freeze for future use.

Place skillet over medium high heat. Add the butter and oil; heat until butter melts, about 2-3 minutes.

Crack the eggs into bowl.....

Add mayonnaise to the bowl....

Add the shredded cheese, salt and pepper.

With a wire whisk, whisk eggs until slightly frothy ... some lumps of mayonnaise may remain.

Add pepper rings to the prepared skillet and cook for 3 minutes.

Turn pepper rings, press down gently and carefully fill with egg mixture. I find that using a big spoon is good for this. Please note: some of the egg mixture may leak out on the bottom. Cook for up to 4 minutes until almost cooked through.

Sprinkle tops with cheese and place under broiler for 2 to 3 minutes or until eggs are slightly puffed and cheese has started to bubble and brown.

Transfer finished eggs to serving plate. Garnish with parsley and chives if desired. Make 1 (one) serving.

Now, enjoy your KETO breakfast knowing that you stuck to your diet!!!