Roasted Red Pepper Omelets Recipes

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OMELET WITH PROSCIUTTO, ROASTED PEPPERS, FRESH MOZZARELLA, BASIL



Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil image

Provided by Bobby Flay

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 8

3 large eggs
Unsalted butter
Olive oil
Kosher salt and freshly ground black pepper
Few slices fresh mozzarella, thinly sliced
1/2 roasted red pepper, sliced or diced
Few slices paper thin sliced prosciutto
Fresh basil leaves

Steps:

  • Whisk the eggs in a bowl until light and fluffy and uniform in color.
  • Melt some butter in a 6-inch nonstick saute pan over medium heat. Sprinkle the beaten eggs with salt and black pepper. Add the eggs to the pan and lightly scramble them with a fork. Spoon a line along the center of the omelet with the cheese, roasted red pepper, prosciutto and basil. Roll the finished omelet onto a serving platter.

ROASTED RED PEPPER OMELETS



Roasted Red Pepper Omelets image

Roasted red peppers, Muenster cheese and green onions give this breakfast favorite vibrant color and flavor. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

3 eggs
3 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped roasted sweet red peppers
1/4 cup shredded Muenster cheese
2 green onions, chopped

Steps:

  • Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. In a small bowl, whisk the eggs, water, salt and pepper. Add half of egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, add half of the red peppers, cheese and onions on one side; fold other side over filling. Slide omelet onto a plate. Repeat.

Nutrition Facts : Calories 185 calories, Fat 12g fat (5g saturated fat), Cholesterol 331mg cholesterol, Sodium 714mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.

ROASTED SWEET RED PEPPER OMELET



Roasted Sweet Red Pepper Omelet image

A warm and hearty twist, this omelet comes to the plate with a robust red color and a delightful fire roasted flavor. Try different toppings, but I have listed my favorites.

Provided by Viki Anderson

Categories     Breakfast

Time 15m

Yield 1 omelet, 1 serving(s)

Number Of Ingredients 7

3 eggs
2 tablespoons red sweet bell peppers, pureed (fire roasted peppers pureed in food processor)
salt, dash
cracked black pepper, to taste
2 ounces cheddar cheese, shredded
2 slices bacon, precooked and crumbled
1 tablespoon sweet onion, sliced and sauteed

Steps:

  • Scramble together: Eggs, Roasted Sweet Red Bell Pepper Puree., Salt, Cracked Black Pepper.
  • Pour into heated skillet (omelet pan) that has been sprayed with cooking spray.
  • Cook until one side is done and turn to finish.
  • Top with: Shredded cheddar cheese, crumbled precooked bacon, sauteed sweet onion.
  • Fold over and remove to plate.
  • Garnish with parsley and a thin slice of sweet red bell pepper.

Nutrition Facts : Calories 665.7, Fat 54.2, SaturatedFat 23.4, Cholesterol 724.9, Sodium 940.4, Carbohydrate 4.3, Fiber 0.5, Sugar 2.7, Protein 38.5

GRILLED PEPPER OMELET



Grilled Pepper Omelet image

Roasted peppers, chopped herbs and a little bit of Parmesan make for a quick omelet in the spirit of a pipérade. I often make the classic Basque pipérade, eggs scrambled with stewed peppers and tomatoes. This time, I kept it a little simpler and used my roasted peppers to fill an omelet. I added chopped, fresh herbs and a little bit of Parmesan to the mix. If your peppers are already roasted (I had plenty on hand as I'd been working with roasted peppers all week) this is a 2- to 5-minute dinner. As always, the better the eggs (farm-fresh, pastured), the better the omelet.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, appetizer, main course

Time 5m

Yield 1 serving

Number Of Ingredients 8

About 1/3 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

Steps:

  • Make sure peppers are nicely seasoned. Stir in chopped herbs if using.
  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 6 grams, Sodium 504 milligrams, Sugar 4 grams, TransFat 0 grams

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