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Mozzarella, spinach and roasted pepper omelette

For brunch or a light lunch one of the easiest meals to make is an omelette. This Italian-style Mozzarella, spinach and roasted pepper omelette can be quickly made with jarred leftover grilled/roasted pepper. If you don’t have spinach you can use rocket leaves too. I served it with rocket leaves dressed with aged  balsamic vinegar - but you can serve it with any type of crispy salad and/or crusty bread.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 1 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 eggs
  • ½ roasted red pepper from jar
  • ½ mozzarella ball drained
  • 1 pinch of chilli flakes optional
  • 1 large handful of baby spinach
  • To serve: green salad

Method
 

  1. Lightly whisk the eggs in a small bowl. Add three pinches of salt.
  2. Drain and pat-dry the roasted pepper. Thinly slice the mozzarella.
  3. Heat 1 Tbsp olive oil in a non-stick frying pan. Add the egg, letting it spread out.
  4. Put the mozzarella slices on the top, letting them sink in a bit. Cook for 3-5 minutes until the cheese has melted and egg is almost set.
  5. Put the roasted pepper on one half of the omelette, season with pepper and chilli flakes, then scatter the spinach over the pepper. Put a lid on and cook under steam for 3 minutes or so until the spinach has wilted.
  6. Carefully fold the omelette in half (the thinner part on top of the layered part). Cook for a few seconds, then slide it to a plate and serve with rocket salad dressed with olive oil and balsamic vinegar.