Easiest Way to Make Tasty Capsicum omelette

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Capsicum omelette. Instead of whole eggs, make an egg-whites-only omelet. Quick, tasty and packed full of fresh ingredients, these capsicum and tomato omelettes make the perfect nutritious vegetarian breakfast. I think that one of the easiest and nutritious breakfast.

Capsicum omelette Oats Capsicum Omelette is a quick breakfast that came about first when we wanted a twist for the regular omelette and also wanted a healthy one. So added oats powder to make it more filling. Now spread half of the prepared capsicum mixture on half side of omelette and flip it. You can cook Capsicum omelette using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Capsicum omelette

  1. Prepare of omelette mix.
  2. It's of chopped parsley.
  3. It's of chopped rosemary.
  4. Prepare bunch of chopped fresh baby spinach.
  5. Prepare 3 of free range eggs.
  6. It's of finely chopped carrots.
  7. You need of chopped onion.
  8. You need of chopped baby plum tomatoes.
  9. It's of Salt and pepper.
  10. Prepare of chili powder.
  11. You need 2 of capsicum (bell) peppers.
  12. It's of optional.
  13. Prepare of milk.

Cook for one more minute and your omelette is ready to serve. Make one more omelette from leftover eggs and capsicum-potato mixture. Chef Tips: Serve this omelette on the spot for enjoying the delicious breakfast. In a bowl beat the eggs, milk, salt and pepper.

Capsicum omelette step by step

  1. Pre-heat oven to 200°c and place capsicum (bell) peppers in oven, either on a flat cookie tray or in a cupcake tray. Leave in oven whilst chopping other ingredients..
  2. Whisk your eggs with salt and pepper and chilli powder to taste (add a dash of milk).
  3. Chop all your other ingredients and mix in the egg mixture..
  4. Take out capsicum (bell) peppers out from oven and pour in omelette mixture. Place back in oven..
  5. After 30 mins your breakfast should be done! Serve with fruity seeded crackers and hot tomatoe sauce beans..

In a medium frypan on a medium heat saute the capsicum, mushroom and onion in the butter. When soft add the egg mixture. When the omelette is firm, sprinkle with the cheese and fold in half. Continue cooking until the bottom side is brown then flip and cook the other side until it is brown. Stir in bacon, cheese, and chives and season with salt and pepper.