Grilled Pepper Omelet
Updated December 12, 2022
Andrew Scrivani for The New York Times
- Total Time
- Roasted and stewed peppers will keep for 3 or 4 days in the refrigerator.
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Ingredients
About ⅓ cup chopped or sliced roasted peppers (about 3 ounces)
Salt and freshly ground pepper
2 to 3 teaspoons chopped fresh parsley, thyme, marjoram or basil (optional)
2 large or extra-large eggs
Salt and freshly ground pepper
2 teaspoons milk (optional)
2 teaspoons extra virgin olive oil
2 teaspoons freshly grated Parmesan
Nutritional analysis per serving (1 servings)
8 grams carbs; 422 milligrams cholesterol; 299 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 22 grams fat; 1 gram fiber; 528 milligrams sodium; 18 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make sure peppers are nicely seasoned. Stir in chopped herbs if using.
- Step 2
Break eggs into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and milk if desired.
- Step 3
Heat an 8-inch nonstick omelet pan over medium-high heat. Add olive oil. When oil feels hot when you hold your hand above it, pour eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl pan to distribute eggs evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other, to let eggs run underneath during the first minute of cooking.
- Step 4
As soon as a few layers of egg are set on the bottom, spoon peppers down the middle of the egg “pancake” and sprinkle on Parmesan. Jerk pan quickly away from you then back toward you so the omelet folds over on itself. If you don’t like your omelet runny in the middle, jerk pan again so omelet folds over once more. Cook for up to a minute longer. Tilt pan and roll out onto a plate.
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