- large eggs - 10 pieces
- Salt and ground pepper - - To taste
- olive oil - 3 items. spoons
- sweet pepper - 2 pieces
- medium red onion - 1 piece
- grated cheddar cheese - 120 grams
- red wine vinegar - 1 st. a spoon
- Boston salad head - 300 Grams
- salsa - 1/2 cup
In a bowl, beat the eggs with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, set aside. In a skillet, heat 1 tablespoon of oil over medium heat. Add sweet peppers and onions, season with salt and pepper. Cook, stirring frequently, until soft, from 6 to 8 minutes. Add the eggs and cook for 1 minute. Sprinkle the cheese evenly over the egg mixture. Cover, reduce heat and cook for 15 minutes. Remove the frying pan from the heat and let stand under the lid for 5 minutes. Meanwhile, beat the vinegar and the remaining 2 tablespoons of oil in a large bowl, season the sauce with salt and pepper. Add the lettuce leaves and mix. Slice the prepared omelet with slices. Serve with salsa and salad.
Servings: 4