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.