Roasted Green Bell Pepper Omelette Recipe

From Dorothy McNett's Recipe Book.

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Roasted Green Bell Pepper Omelette

From Dorothy McNett's recipes at Use ANY roasted pepper variety, or a combination of several. Make this as hot as you can handle, or as gently mild as you wish by choosing your peppers carefully!

2 bell peppers, roasted
3 eggs
1/4 teaspoon herbed sea salt
1/4 teaspoon freshly ground peppercorns
pinch of cayenne or other hot spice
1/4 cup shredded fontina or other semi soft cheese
extra virgin olive oil

Roast the peppers as directed. Peel and seed them and slice them into strips or dice them as desired. Drizzle with some olive oil and set aside. In batter bowl whisk the eggs, adding the salt and pepper. Shred the cheese and set aside. In non-stick 8-9 inch skillet, heat about 1 teaspoon oil. Add the egg mixture and cook gently, lifting at the sides so the uncooked eggs will run underneath to cook. When done to your liking (the bottom of the omelette should be turning a little brown), arrange some of the peppers over the eggs and sprinkle with cheese. Roll the omelette onto a serving platter. Garnish with remaining pepper pieces.

Recipe created 2003-09-26.

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