Shawn P. Conlin

Losing It!


Current Weight Loss
Starting Weight: 275 Lbs
Target Weight: 200 Lbs
264 lbs
Stoplight Omelette

I love a good omelette—especially thick, fluffy ones. When I make an omelette, I usually include all of the meats and veggies I want to have for breakfast which typically includes ham, sausage, or bacon, but this savory delight is made with only red peppers, eggs, and green onions (red-yellow-green, hence the name) as I was planning to serve it with potatoes O'Brien and a thin-sliced, sirloin steak (as pictured to the right).

I have written the instructions with how I prepare my omelettes. This is completely contrary to either the French or American techniques usually taught and practiced by short order cooks and chefs. My technique can be used to produce either a filled half-circle or full round omelette that is thick and fluffy (like me). If you prefer the thin, flimsy style of omelette, you can reference the ingredients and then prepare it the way you want by using a larger pan and then either whisking the mixture continuously with a fork while it cooks or scraping the cooked egg from the sides with a spatula and allow the uncooked mixture to fill the space in the pan.

A stoplight omelette served on a blue plate with potatoes O'Brien and a thin-sliced sirloin steak.
A stoplight omelette served on a blue plate with potatoes O'Brien and a thin-sliced sirloin steak.

Stoplight Omelette

Servings: 1

Calories: 263


  • 2 eggs, large
  • ¼ cup red bell pepper, chopped
  • ¼ cup green onion, chopped
  • A splash water
  • A pinch salt
  • A dash black pepper
  • 1 slice American cheese


  1. Preheat an 8" frying pan
  2. Crack eggs into a small mixing bowl
  3. Add a splash of water and whisk until uniform
  4. Add pepper, green onion, salt, and pepper and mix well
  5. Grease pan with butter or cooking spray
  6. Pour egg mixture into pan
  7. Cover and cook on medium heat for several minutes.
  8. When most of the egg has set (or the bottom is starting to brown) flip the omelette and finish cooking.
  9. Place a slice on cheese on top of the omelette and fold the omelette in half.
  10. Allow time for cheese to melt. Flipping as necessary to avoid overcooking.
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