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Ingredients
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Vegetables
Eggs
Cheese
Spices
Others
Method
Preparation
- 1
Roast the Peppers
Preheat your oven to 400°F (200°C). Slice the red and yellow bell peppers into strips and place them on a baking sheet. Drizzle with olive oil and season with salt. Roast in the oven for about 20 minutes or until the peppers are tender and slightly charred. Set aside.
- 2
Prepare the Onion
While the peppers are roasting, finely chop the onion. You will sauté this with the peppers later.
Cooking the Omelette
- 3
Whisk the Eggs
In a mixing bowl, crack the 4 large eggs and add 2 tablespoons of milk. Whisk together until well combined and slightly frothy. Season with salt and black pepper to taste.
- 4
Sauté the Onions
In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
- 5
- 6
- 7
Add Cheese
Crumble the fresh chevre cheese over one half of the omelette. Once the eggs are fully set, gently fold the omelette in half over the cheese.
- 8
Final Cooking
Cook for an additional 1-2 minutes until the cheese begins to melt. Slide the omelette onto a plate and sprinkle with espelette pepper for extra flavor.