Yellow pepper omelette
Softened yellow pepper with spinch leaves, chives and red onion combine to create a deliciously vibrant and flavoursome lunch option
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
2 small yellow peppers, de-seeded and sliced
1 red onion, peeled and sliced
8 eggs, lightly whisked
2 tsp milk
bunch of chives, finely chopped
dash of olive oil
4 handfuls of spinach leaves
2 tbsp of salad dressing
walnuts, chopped and toasted
2 tsp pink peppercorns, lightly crushed
Method
Toss the peppers and onion in the oil. Season and place into an oven at 180°C, until they are cooked to your liking.
Whisk the eggs, milk and chives.
Heat the pan well and add a dash of oil. Pour in a quarter of the egg mixture. Work quickly, drawing the egg to the centre of the pan as it begins to cook. This allows the liquid from the sides to reach the base of the pan. Continue until it is cooked to your liking. Set aside, and repeat to make three more omelettes.
Roll the pepper mixture into each omelette. You can sprinkle with feta, if you wish.
Toss the spinach in the dressing and then toss the nuts and peppercorns through. Serve the salad on the side of each omelette.
