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Cheesy Pepper Omelette

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Ingredients Method Notes

Ingredients
  

  • Frozen pre-chopped peppers
  • 2 Eggs
  • Butter
  • Grated mature cheddar I use 50% reduced fat

Method
 

  1. Heat a medium stainless steel pan on high.
  2. Once warm, add a small knob of butter and let it melt across the base.
  3. Add the frozen peppers in a single layer covering to whole base of the pan and cook on high, moving them regularly so they char without burning.
  4. Once the peppers are soft and charred, turn the heat to medium and whisk 2 eggs in a jug.
  5. Add a little more butter to the pan if needed, to make sure the base is coated. Pour the egg mixture over the peppers and immediately take the pan off the heat entirely.
  6. Scatter the cheese over the top and place a lid on the pan. Leave for 2 to 3 minutes until the egg is set and the cheese has melted.
  7. Fold the omellete and serve with a slice of toasted high fibre sourdough or a side of fresh fruit.

Notes

The cheese is salty enough on its own but if you want a bit more flavour, a pinch of garlic granules and black pepper work well.