Wipe the pan clean, add a ½ tbsp of ghee or if using butter, add some olive oil so the butter doesn't burn
Keep the pan on medium heat
Crack the eggs in a small bowl and whisk with a fork until it is a little frothy and even
Pour the eggs in the pan and gently push and pull the egg with a spatula whilst tilting the pan so the raw egg slides over the edges to continue to cook
Before the egg browns and is still raw on top fold one side over, add the red peppers and dill
Then fold over again and remove the omelette before it is completely cooked (a little runny inside) as it will continue to cook, this will allow for a moist fluffy delicious omelette
Sprinkle some sea salt and freshly cracked pepper
Serve up with some fermented veggies or sauerkraut for a nourishing start to the day. Pictured in this recipe are my lacto-fermented cucumbers along with the cabbage wedges I use to weigh the cucumbers down.
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/omelette-with-sauteed-red-peppers-and-dill/