Soft, airy, and wonderfully fragrant, this omelet with sweet bell pepper and melted cheese makes a beautiful breakfast in just minutes. Juicy little cubes of pepper bring color and a gentle sweetness, while fresh herbs and a pinch of paprika round out the flavor. It works just as well for a weekday breakfast as it does for a leisurely weekend brunch.
Ingredients
- Eggs — 4
- Red bell pepper — 1 medium (about 120g (4 oz))
- Yellow onion — 50g (1.8 oz)
- Milk — 50ml (3 tbsp + 1 tsp)
- Unsalted butter — 10g (2 tsp)
- Olive oil — 1 tsp
- Grated hard cheese — 40g (1.4 oz)
- Ground paprika — 1/4 tsp
- Salt — 1/4 tsp
- Ground black pepper — 1/4 tsp
- Fresh herbs (parsley/dill) — 10g (about 2 tbsp chopped)
Step-by-Step Recipe
- Prep the vegetables: remove the seeds from the bell pepper and dice it finely. Slice the onion into thin half-moons or small cubes. Finely chop the herbs and grate the cheese.
- In a bowl, whisk the eggs with the milk, then add the salt, black pepper, and paprika. Whisk until smooth and lightly foamy.
- Heat a skillet over medium heat, then add the olive oil and butter.
- Sauté the onion for 1 minute until translucent, then add the bell pepper and cook for another 2–3 minutes, until softened.
- Pour in the egg mixture and gently spread the vegetables with a spatula. Reduce the heat to medium-low.
- Cover and cook for 3–4 minutes, until the omelet begins to set.
- Scatter over the cheese and herbs, cover again for 1 more minute, and let the cheese melt.
- Carefully fold the omelet in half or serve it whole. Serve immediately while it is hot and still juicy.
Nutritional Value
| Item | Per Serving |
|---|---|
| Calories | 300 kcal |
| Protein | 18 g |
| Fat | 24 g |
| Carbohydrates | 5 g |
| Fiber | 1 g |
| Sodium | 380 mg |
What to Serve With It
- Whole-grain toast or ciabatta with a crisp crust.
- Fresh vegetables: cherry tomatoes, cucumber, leafy greens.
- Sauces: sour cream, garlic yogurt sauce, pesto.
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Tips and Variations
- For a fluffier omelet, don’t overdo the milk — about 10–15 ml per egg is enough. Whisk for 20–30 seconds to incorporate air.
- Temperature matters: cook over medium-low heat under a lid so the omelet stays tender and doesn’t dry out.
- Cheese: in addition to hard cheese, mozzarella, suluguni, or cheddar work well. Add it at the end to keep that lovely stretch.
- Vegetables: you can add corn, spinach, or mushrooms (sauté them first to cook off excess moisture).
- Without onion: swap in scallions for a milder, more aromatic flavor in a quick omelet.
- Low-carb version: skip the milk and add 1 tbsp water instead, then cook in butter.
Frequently Asked Questions
How do I make the omelet thicker and taller?
Use a small skillet (18–20 cm / 7–8 in) and cook it covered over gentle heat. Add 1 tsp cold water to the eggs — the steam will help lift the mixture.
Can I replace the milk?
Yes. Use water, 10% cream (about 30 ml), or unsweetened plant-based milk.
How do I prevent the bottom from burning?
Heat the skillet evenly, then lower the heat as soon as you pour in the eggs and cook covered.
Can I use frozen bell pepper?
Yes. Thaw it and pat it dry with paper towels, then quickly sauté it to remove excess moisture.