Here is how:
Select several nice red, yellow, or orange bell peppers from the store. Tall ones are good but short plump ones are better. With a very sharp knife make 4 perfect slices short-ways to make 3 – 1/2″ slices. Select a very straight pan that will fit all the slices on the flat surface. They have to lay perfectly flat and can not creep up the sides or they will leak.
Lightly scramble 2 fresh eggs in a mixing cup, no need to whip them and don’t add milk. Heat the pan to 275-325 deg and lightly brown the edges of both sides of the pepper. Be very careful not to break the pepper when it’s turned.
At about 275 degrees gently pour a thin layer of egg in the center of the pepper and let it flow to the edges, like pouring a pancake. Do this to all 3 peppers before filling the pepper. If you get a leak like in the image above let the egg cook a little longer to harden and block the leak.
Wait 30 seconds for the thin layer of egg to begin to cook. Then, gently pour more egg into the centers of the three peppers again, do NOT fill to the top of the pepper, it will overrun.
Let cook for 30-60 seconds. Sprinkle seasoning on each pepper to taste, I use smokey paprika and Braggs seasoning.
Cook for 1 minute or until you are sure that the entire pan side of the egg is cooked. I like to wait until the top part of the egg has begun to harden, but I like well-done eggs.
Scoop out of the pan and serve. Overall this takes about 10 minutes depending on how hard you want your eggs.
If you like a little meat in your omelet then add chopped meat after you add the 2nd layer of egg. Be sure not to overflow the edge of the pepper so that the egg doesn’t run out of the pepper.