Mozzarella, spinach and roasted pepper omelette
For brunch or a light lunch one of the easiest meals to make is an omelette. This Italian-style Mozzarella, spinach and roasted pepper omelette can be quickly made with jarred leftover grilled/roasted pepper. If you don’t have spinach you can use rocket leaves too. I served it with rocket leaves dressed with aged balsamic vinegar – but you can serve it with any type of crispy salad and/or crusty bread.
Ingredients
Method
- Lightly whisk the eggs in a small bowl. Add three pinches of salt.
- Drain and pat-dry the roasted pepper. Thinly slice the mozzarella.
- Heat 1 Tbsp olive oil in a non-stick frying pan. Add the egg, letting it spread out.
- Put the mozzarella slices on the top, letting them sink in a bit. Cook for 3-5 minutes until the cheese has melted and egg is almost set.
- Put the roasted pepper on one half of the omelette, season with pepper and chilli flakes, then scatter the spinach over the pepper. Put a lid on and cook under steam for 3 minutes or so until the spinach has wilted.
- Carefully fold the omelette in half (the thinner part on top of the layered part). Cook for a few seconds, then slide it to a plate and serve with rocket salad dressed with olive oil and balsamic vinegar.