Red Pepper Omelette

This Red Pepper Omelette is delicious - and very good cold the next day with a squeeze of chilli sauce. I like serving this with roast potatoes with paprika and chopped chilli and spring onions... kind of Italy meets South America?!


  • 2 or 3 Red or Orange Peppers
  • 6 Eggs
  • 1 Tbsp White Wine Vinegar
  • 1 Tsp Sugar
  • Olive Oil
  • Salt & Pepper

Slice the Red and Yellow / Orange Peppers into thin-ish slices

Fry them in Olive Oil for 10 minutes with a pinch of salt in a frying pan – gently, trying not to let them brown (use a pan that is big enough for all your eggs)

Once they are soft and smelling sweet; add a Teaspoon of Sugar and a Tablespoon of White Wine Vinegar

Cook a little over a low heat until the liquid goes.. turn the heat off

Whisk up the 6 Eggs (for 2 – 4 portions depending on how large a slice you’d like) with a pinch of salt and some pepper

Put the frying pan back on a medium heat – and pour the Eggs into the Red Pepper mixture

Stir a little at the beginning to evenly distribute the Peppers, and then leave for 4 or 5 minutes to form a slight crust on the underside; give the pan a wiggle after this time to try and gently loosen it from the bottom

When you think there is a crust on the underside of your omlette – you need to turn it over!  I use a plate to put on top and then turn it over, onto the plate and then slide it back into the pan… you might be able to achieve the whole thing with a large spatula?!

Give the other side the same kind of cooking time on a low to medium heat, and then serve

Cut the omlette into cake like slices and serve with a crisp green salad… delicious!

From the Greedy Italian’s second cookery book – they are both very good!

Tagged , , ,