• Crack the eggs into a medium bowl.
• Add salt and black pepper and whisk until well combined.
• Stir in bell peppers, zucchini (or cabbage), green onions, and cheese.
• Heat the multi-hole omelet pan over medium-low heat.
• Lightly grease each hole with oil or butter.
How to Make
• Pour the egg and vegetable mixture into each hole, filling about ¾ full.
• Cook for 2–3 minutes until the bottom is set and edges look firm.
• Gently fold each omelet in half using a spatula.
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• Cook for another 1 minute on each side until fully cooked.
• Remove from the pan and serve warm.
Variations
