Roasted Sweet Pepper and Herbed Cheese Omelette

1
Servings
10m
Prep Time
6m
Cook Time
16m
Ready In


"A perfect rendition of an omelette that is filled with roasted red bell peppers and homemade herbed cream cheese that adds perfect creaminess and flavor to this delicate and tasty omelette."

Original recipe yields 1 serving
OK
  • Herbed Cream Cheese

Nutritional

  • Serving Size: 1 (847.5 g)
  • Calories 1751.3
  • Total Fat - 150 g
  • Saturated Fat - 75.2 g
  • Cholesterol - 2138.6 mg
  • Sodium - 2821.3 mg
  • Total Carbohydrate - 19.7 g
  • Dietary Fiber - 2.2 g
  • Sugars - 11.8 g
  • Protein - 80.9 g
  • Calcium - 705.2 mg
  • Iron - 10.6 mg
  • Vitamin C - 64 mg
  • Thiamin - 0.3 mg

Step 1

Warm roasted pepper in a small pan.

Step 2

Beat the eggs with the milk and a pinch of salt and pepper. Heat a 7 or 8-inch nonstick or omelette pan over low heat. Melt the butter in the pan and swirl to coat the bottom of the pan.

Step 3

Pour in the egg mixture and carefully lift the edges of the omelette as the eggs begin to cook, to allow the uncooked portion to flow underneath. Continue for 3 or 4 minutes, shaking the pan occasionally to make sure the eggs do not stick. The eggs should be moist and soft and not browned on the bottom.

Step 4

When the eggs are almost set, add the peppers and the Herbed Cream Cheese in a strip just off center of the omelette. Fold one-third of the omelette over the filling, then fold over the other third to make a flat cigar shape.

Step 5

Turn out onto a warm plate, sprinkle with parsley, and serve immediately.

Herbed Cream Cheese


Step 6

Beat cream cheese in a bowl until softened. Beat in cream until smooth. Stir in the scallion, parsley, herbs, salt, and pepper. Cover and refrigerate until needed.

Tips & Variations


No special items needed.

Related

QueenBea

This made for a fantastic brunch, we loved it!!

review by:
(24 Dec 2019)