Goat’s cheese and grilled pepper omelette

For a quick midweek lunch or weekend brunch an omelette is one of the easiest meal to create. This Goat’s cheese and grilled pepper omelette was made with leftover BBQ bell pepper from the night before. You can use jarred roasted pepper, if you like – but do make sure that a balsamic vinegar is good quality, the cheap ones are too acidic and not suitable for this recipe. Serve the omelette with a salad and/or crusty bread.

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Prep Time 5

Cook Time 10

Resting Time 4

Total Time 15

Servings: 1 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

3 medium eggs
½ red roasted/grilled pepper
⅓ log of soft Goat’s cheese about 2 Tbsp
2 spring onions
Handful of basil leaves

Method

Lightly whisk the eggs.
Thinly slice the roasted pepper and spring onions then toss with the balsamic vinegar.
Heat a knob of butter in a frying pan. Add the eggs, letting the mixture spread out.
When it’s half cooked through, crumble the cheese all over, then arrange the spring onion and pepper slices on top.
Cover with a lid, turn off the heat, then gently steam for about 5 minutes, or until the top of the omelette has just set.
Scatter the herbs on top and fold the omelette in half. Cook for a few seconds, then slide it to a plate.
Serve warm.