Mushroom and roasted pepper omelette
You can make this mushroom and roasted pepper omelette with leftover or freshly grilled/baked red bell pepper. Alternatively, use preserved pepper from a jar (drained well!). Serve it for lunch with a crispy salad and crusty bread or cut it into bite-sized pieces and serve as tapas.
Ingredients
Method
- Finely chop the mushrooms.
- Heat the oil in frying pan, add the mushroom pieces, then gently sweat them under a lid for 5 minutes. Take off the lid, add the dried coriander, chili (if used) and garlic, then stir until the liquid has completely reduced.
- Pour over the egg mixture and let it spread out evenly.
- Cut the roasted red pepper into thin slices and place these on top of the omelette. Season with salt and pepper. Put a lid on, turn down the heat and cook for about 5 minutes, or until the top of the omelette has set.
- Serve with chopped fresh herbs of your choice.