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Leek and pepper omelette

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!
Print Recipe
Prep Time 2 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 1 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Lightly whisk the eggs, then add a couple pinches of salt.
  2. Chop the leek and pepper.
  3. Heat the oil in frying pan and gently sauté the pepper and leeks.
  4. When they've softened, pour in the egg and let it spread out.
  5. Scatter the cheese on top.
  6. 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.
  7. Scatter the herbs on top and serve with some crusty/wholesome bread or rolls.