Turkish Omelet with White Cheese

Wash the bell pepper, remove the seeds and cut into small cubes; finely chop the parsley, and crumble the feta.

Beat the eggs with a fork until smooth, adding salt and black pepper; do not whisk to a foam.

Melt the butter in a nonstick skillet, 22–24 cm in diameter, over medium heat.

Add the pepper and cook for 2–3 minutes, until slightly softened but still a bit crisp.

Pour in the eggs, reduce the heat to low and cook for 2–3 minutes, gently pushing the edges toward the center with a spatula, until the bottom sets and the top stays slightly moist.

Scatter the feta and parsley over one half of the omelet, fold it in half and cook for another 1 minute over low heat, just until the cheese warms through without drying out the eggs.

Transfer the omelet to plates and serve hot.