Feta & Red Pepper Omelette
Feta & Red Pepper Omelette
- July 20, 2021
- Posted by: Fitbliss
Crack eggs into a bowl and whisk with water and a pinch of salt and pepper.
Heat oil in a small non-stick frypan over medium-low heat, add capsicum and cook for 2-3 minutes until soft, then remove from pan and set aside. Without wiping out pan, add egg mixture and allow to cook for a minute before gently pushing mixture in from the edges with a spatula and folding over until eggs are almost cooked.
Add feta and most of the capsicum (reserving some for garnish) and cook another 2-3 minutes. Flip half the omelette over and cook for another 30 seconds.
At the same time toss salad ingredients together and season with salt and pepper.
Divide omelette and salad between plates to serve. Top omelette with chives and remainder of the capscium.
Servings 2
- Amount Per Serving
- Calories 802
- % Daily Value *
- Total Fat 38.5g60%
- Saturated Fat 16.4g82%
- Total Carbohydrate 56.5g19%
- Dietary Fiber 9.9g40%
- Sugars 6.1g
- Protein 49.3g99%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Crack eggs into a bowl and whisk with water and a pinch of salt and pepper.
Heat oil in a small non-stick frypan over medium-low heat, add capsicum and cook for 2-3 minutes until soft, then remove from pan and set aside. Without wiping out pan, add egg mixture and allow to cook for a minute before gently pushing mixture in from the edges with a spatula and folding over until eggs are almost cooked.
Add feta and most of the capsicum (reserving some for garnish) and cook another 2-3 minutes. Flip half the omelette over and cook for another 30 seconds.
At the same time toss salad ingredients together and season with salt and pepper.
Divide omelette and salad between plates to serve. Top omelette with chives and remainder of the capscium.
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Crack eggs into a bowl and whisk with water and a pinch of salt and pepper.
Heat oil in a small non-stick frypan over medium-low heat, add capsicum and cook for 2-3 minutes until soft, then remove from pan and set aside. Without wiping out pan, add egg mixture and allow to cook for a minute before gently pushing mixture in from the edges with a spatula and folding over until eggs are almost cooked.
Add feta and most of the capsicum (reserving some for garnish) and cook another 2-3 minutes. Flip half the omelette over and cook for another 30 seconds.
At the same time toss salad ingredients together and season with salt and pepper.
Divide omelette and salad between plates to serve. Top omelette with chives and remainder of the capscium.
Servings 2
- Amount Per Serving
- Calories 802
- % Daily Value *
- Total Fat 38.5g60%
- Saturated Fat 16.4g82%
- Total Carbohydrate 56.5g19%
- Dietary Fiber 9.9g40%
- Sugars 6.1g
- Protein 49.3g99%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Crack eggs into a bowl and whisk with water and a pinch of salt and pepper.
Heat oil in a small non-stick frypan over medium-low heat, add capsicum and cook for 2-3 minutes until soft, then remove from pan and set aside. Without wiping out pan, add egg mixture and allow to cook for a minute before gently pushing mixture in from the edges with a spatula and folding over until eggs are almost cooked.
Add feta and most of the capsicum (reserving some for garnish) and cook another 2-3 minutes. Flip half the omelette over and cook for another 30 seconds.
At the same time toss salad ingredients together and season with salt and pepper.
Divide omelette and salad between plates to serve. Top omelette with chives and remainder of the capscium.