Leek and pepper omelette
24 Sep 2016
Prep Time
2 minutes
Cook Time
10 minutes
Total Time
12 minutes
Background
For a weekend breakfast or brunch the easiest thing to cook is an omelette! When making an omelette I like to use up leftover veggies and meats. This leek and pepper omelette is the result of what I found in the fridge the other day and it turned out to be rather delicious!
Ingredients
- 3 small or 2 large eggs
- ½ red or yellow bell pepper
- 2 baby leeks (or 1 normal)
- about 30g nutty grated hard cheese ( such as cheddar, Emmental etc)
- 1 tsp chopped fresh herbs (such as parsley, basil, chives)
- 1 Tbsp olive oil
Instructions
- Lightly whisk the eggs, then add a couple pinches of salt.
- Chop the leek and pepper.
- Heat the oil in frying pan and gently sauté the pepper and leeks.
- When they've softened, pour in the egg and let it spread out.
- Scatter the cheese on top.
- When the cheese has melted and the egg is no longer runny, fold the omelette and cook it for another 30 seconds or so, then slide it onto a plate.
- Scatter the herbs on top and serve with some crusty/wholesome bread or rolls.
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Categories
- Meal Type: - Breakfast - Brunch - Everyday - Lunch - Main - Quick & Easy
- Cuisines: - British
- Ingredients: - Eggs
- Health and Diet: - Combination - Diabetic - Gluten Free - Healthy
- Skill Levels: - Easy
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