Dairy-Free Lecsó Omelet with Vegan Feta

Ingredients

• 4 large Eggs
• 1/4 medium Onion
• 1/2 medium Bell Pepper
• 1 medium Tomato
• 2 oz Vegan Feta Cheese
• 1 tbsp Olive Oil
• 1/2 tsp Sweet Paprika
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 1 tbsp Fresh Parsley

Instructions

1. 1Prepare your vegetables: Dice the 1/4 medium onion into small pieces. Slice the 1/2 medium bell pepper into thin strips. Dice the 1 medium tomato into small pieces.
2. 2Heat the 1 tbsp olive oil in a 10-inch non-stick skillet over medium heat (350°F / 175°C). Add the diced 1/4 medium onion and the sliced 1/2 medium bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. You will see them become slightly translucent and tender.
3. 3Add the diced 1 medium tomato and the 1/2 tsp sweet paprika to the skillet. Cook for 2 more minutes, stirring gently, until the tomato begins to break down slightly and the paprika is fragrant.
4. 4While the vegetables cook, whisk the 4 large eggs in a medium bowl until the yolks and whites are fully combined. Stir in the 1/4 tsp salt and 1/4 tsp black pepper.
5. 5Pour the whisked egg mixture evenly over the vegetables in the skillet. Cook without stirring for 5-7 minutes, or until the edges of the omelet are set and the center is mostly firm but still slightly wet. You can gently lift an edge to check if the bottom is golden brown.
6. 6Evenly sprinkle the 2 oz vegan feta cheese over the top of the omelet.
7. 7Carefully fold the omelet in half using a spatula. Cook for 1 more minute, allowing the vegan feta cheese to warm through slightly.
8. 8Slide the omelet onto a serving plate. Garnish with the 1 tbsp fresh parsley before serving.

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