Omelette with peppers
This vibrant omelette features sautéed red peppers, garlic, and a hint of spearmint, paired with rich parmesan cheese for a delicious breakfast option. It's quick to prepare and customizable to your taste.
Cook time 40 min
Prep time 10 min
Ingredients:
1/3 cup red pepper2 tbsp olive oil
2 garlic cloves
5 eggs
1 dash salt
1 tbsp spearmint
1/2 cup grated parmesan cheese
Omelettes are a versatile and delicious breakfast option that you can easily customize to suit your tastes. In this recipe, we're introducing a variant featuring vibrant red peppers, savory parmesan cheese, and a hint of fresh spearmint. This combination creates a burst of flavors that will make your mornings brighter and more flavorful.
Instructions:
- Dice the red pepper into small pieces.
- Mince the garlic cloves.
- Finely chop the spearmint.
- Crack the eggs into a bowl and whisk until well combined.
- Heat 1 tablespoon of the olive oil in a non-stick skillet over medium heat.
- Add the diced red pepper and minced garlic to the skillet.
- Sauté the peppers and garlic for about 4-5 minutes until the peppers are soft and the garlic is fragrant. Remove from heat and set aside.
- In the bowl with the whisked eggs, add a dash of salt, the finely chopped spearmint, and half of the grated parmesan cheese. Stir to combine.
- In the same skillet, add the remaining 1 tablespoon olive oil and heat over medium-low.
- Pour the egg mixture into the skillet. Let it cook undisturbed for a minute until it begins to set around the edges.
- Using a spatula, gently lift the edges of the omelette and tilt the pan slightly to let the uncooked egg flow underneath. Repeat this process around the edges until the omelette is almost set but still slightly runny on top.
- Evenly distribute the cooked red peppers and garlic over one half of the omelette.
- Sprinkle the remaining grated parmesan cheese over the peppers.
- Carefully fold the omelette in half, covering the fillings.
- Let it cook for another 1-2 minutes to melt the cheese and finish cooking the eggs.
- Slide the omelette onto a plate and serve hot. Garnish with additional spearmint if desired.
This omelette with peppers is not only quick and easy to prepare, but it's also packed with flavor, making it a great choice for any meal of the day. The red peppers add a touch of sweetness, the garlic provides a savory undertone, and the spearmint offers a refreshing twist. Paired with the richness of the parmesan cheese, this dish is sure to become a favorite in your culinary repertoire. Enjoy your delicious, homemade omelette!
Omelette with peppers FAQ:
The omelette takes about 5-7 minutes to cook once you pour the egg mixture into the skillet. You should cook it until it's set but still slightly runny on top before adding your fillings.
A non-stick skillet of about 8 to 10 inches in diameter works best for making an omelette. This size allows for even cooking and makes it easier to fold the omelette.
Yes, you can substitute other vegetables like spinach, mushrooms, or onions. Just sauté them until soft before adding to the omelette mixture.
Store leftover omelette in an airtight container in the refrigerator for up to 2 days. To reheat, microwave it briefly until heated through.
You can use other cheeses such as feta, cheddar, or mozzarella as a substitute for parmesan cheese. Each will provide a slightly different flavor and texture.
Tips:
- Make sure to finely chop the red pepper and garlic for even cooking and better integration into the omelette.
- Whisk the eggs thoroughly to achieve a consistent texture and fluffiness.
- Use a non-stick pan to prevent the omelette from sticking and to make flipping easier.
- Cook the omelette on medium-low heat to avoid burning and to ensure the ingredients are cooked through.
Nutrition per serving
4 ServingsCalories 140kcal
Protein 11g
Carbohydrates 3.01g
Fiber 0.30g
Sugar 0.67g
Fat 16g
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