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Mushroom and roasted pepper omelette

You can make this mushroom and roasted pepper omelette with leftover or freshly grilled/baked red bell pepper. Alternatively, use preserved pepper from a jar (drained well!). Serve it for lunch with a crispy salad and crusty bread or cut it into bite-sized pieces and serve as tapas.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g chestnut mushrooms
  • 1 tsp dried coriander
  • 1 Tbsp olive oil
  • 1 clove of garlic minced
  • ½ tsp chilli flakes optional
  • 4 large eggs lightly beaten
  • 1 large pieces of roasted pepper
  • To serve: chopped parsley or coriander leaves

Method
 

  1. Finely chop the mushrooms.
  2. Heat the oil in frying pan, add the mushroom pieces, then gently sweat them under a lid for 5 minutes. Take off the lid, add the dried coriander, chili (if used) and garlic, then stir until the liquid has completely reduced.
  3. Pour over the egg mixture and let it spread out evenly.
  4. Cut the roasted red pepper into thin slices and place these on top of the omelette. Season with salt and pepper. Put a lid on, turn down the heat and cook for about 5 minutes, or until the top of the omelette has set.
  5. Serve with chopped fresh herbs of your choice.