Omelettes are light yet filling, making them a great option for nearly any meal. This version has sauteed onions and peppers, which add tons of savory flavour with minimal effort.”
INGREDIENTS Serves 2
4 large eggs
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 teaspoon crushed garlic,
1 tablespoon olive oil
1/2 medium onion, diced,
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 tablespoon unsalted butter,
METHOD
Crack eggs into a medium bowl. Add salt, pepper, and the crushed garlic. Vigorously beat together with a fork, incorporating as much air as possible. Set aside.
Heat a 10-inch nonstick frying pan over medium heat, and add the olive oil. Now add the diced onion, and sauté for 8 to 10 minutes until tender.
Add the chopped peppers and cook for 5 to 6 minutes or just until the bell peppers are slightly tender. Turn off the heat.
Let the vegetables cool slightly, then add them to the beaten eggs and combine well.
Using several paper towels, carefully wipe off the skillet and place it back over medium-low heat.
Add the butter and move the pan around to make sure the butter coats the bottom.
Pour the egg mixture into the pan.
Tilt the pan as you lift the edges of the Omelette to allow the uncooked parts in the middle to flow out to the edges. This helps the eggs to cook quicker and more evenly
Allow your pepper omelette to cook until the bottom of the eggs is solid but not brown at all.
Using a rubber spatula, flip it over entirely and let it cook for 1 to 2 minutes before transferring to a plate.
Serve with tomatoes or a green salad and some crusty bread.
Original Recipe Spruce Eats
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