Bake up omelettes in a capsicum for a healthy, veggie-packed meal. If you’re cooking for a crowd, this recipe is easy to double!
Preheat oven to 375 degrees F. Halve 2 capsicums lengthwise; remove and discard seeds. Place the capsicums cut-side up in a microwave-safe dish. Microwave on High until just tender, about 3 minutes. Pat dry and sprinkle with salt. Whisk eggs and milk in a medium bowl. Meanwhile, heat oil in a small skillet over medium-high heat. Add chopped capiscum and onion. Cook, stirring, until softened and beginning to brown, 2 to 3 minutes. Divide the capsicum and onion mixture among the capsicum halves. Divide ham among the capsicum halves. Fill each capsicum with the egg mixture until just filled. (Depending on the size of your capsicums you may have some egg mixture left over.) Top each capsicum half with 1 tablespoon cheese. Bake until the filling is set, 30 to 40 minutes. Sprinkle with chives and serve.
optional: serve with side salad.