Ingredients
- 1/4 cup julienned, roasted red bell pepper (roasted canned is fine too)
- 2 eggs
- 1 tablespoon milk
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon butter
- 2 tablespoons Herbed Cream Cheese, at Room temperature (recipe below)
- 1 teaspoon parsley, chopped
- Herbed Cream Cheese
- 8 ounces cream cheese
- 1/4 cup heavy cream
- 3 tablespoons minced scallion
- 2 tablespoon minced parsley
- 2 teaspoons minced fresh herbs (thyme, savory, tarragon, etc.)
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
How to Make
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Step 1: Warm roasted pepper in a small pan.
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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.
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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.
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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.
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Step 5: Turn out onto a warm plate, sprinkle with parsley, and serve immediately.
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Herbed Cream Cheese
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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.
We hope you enjoy this recipe!
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