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Cheese and red pepper omelette

This cheese and red pepper omelette is just the job for a quick  & easy brunch/lunch. Use nutty cheese such as mature Cheddar or Emmental to have an intense flavour! Serve it with crusty bread or English muffin.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 1 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 spring onions or 1 shallot
  • 3 medium eggs
  • ½ red chilli optional
  • ½ red bell pepper
  • 4 cherry tomatoes
  • 2 Tbsp grated cheese Cheddar or Emmental
  • 1 handful of basil leaves
  • Salt and pepper

Method
 

  1. Lightly whisk the eggs in a small bowl. Season with salt and pepper.
  2. Finely chop the spring onions and the red pepper ( and chilli). Grate the cheese and set aside. Halve the tomatoes.
  3. Heat the oil in a small frying pan. Add the chopped veggies (except the tomatoes) and sauté for 5 minutes until they’ve softened. Add the tomatoes and cook for another 2-3 minutes.
  4. Add the eggs mixture, allowing it to spread out evenly. Cook for about 5 minutes over medium heat, or until the egg is almost set.
  5. Sprinkle over the cheese, turn the heat down and cook for a couple of minutes. Scatter some basil leaves on top, then carefully fold the omelette in half with a spatula. Let the cheese melt, then cut the omelette in half and serve.