Roasted Sweet Pepper and Herbed Cheese Omelette
Recipe: #33890
December 09, 2019
Categories: Breakfast, Eggs, Peppers, One-Pot Meal, Brunch, Vegetarian, Herbs, more
"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 is 1 serving
Ingredients
- Herbed Cream Cheese
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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 by Step Method
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
No special items needed.
4 Reviews
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