Eggs: 3
Black Pepper: 1/3 tsp
Salt: 1/3 tsp
Cooked Chicken: (shredded): 2-3 tbsp
Fresh Coriander: (chopped) 1 tbsp
Cheddar cheese (grated) 1-2 tbsp
Green chiili (finely chopped) 1
Black Olives/Mushrooms (optional): 1 tbsp
Peppers (Capsicums) 2 (large sized)
Toasted Bread: to serve
Method:
1. Take two large sized capsicums and cut them in half vertically.
2. Very carefully scoop out all the seeds and the white part so that you have a hollow pepper. Repeat it with all the capsicums.
3. In a bowl beat together the eggs, salt, black pepper, green chilli, coriander and cooked chicken.
4.Take a microwaveable box and fill it half with water. Put the hollow capsicums inside the water and cover with cling film.
5. Microwave on high power for 5-6 minutes.
6.Take the peppers out of the water carefully and let them cool.
7.Take a baking dish and grease it with oil.
8.Put the peppers in the dish and with the help of a table spoon fill the peppers with beaten eggs.
9. Put the baking dish in a pre heated oven and bake for 15-20 minutes on 180 C until the omellete has set and a skewer inserted in the middle of the egg comes out clean.
10. Sprinkle with oregano (optional) and serve hot with toasted bread.
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