Omelette with Sauteed Red Peppers and Dill
 
 
Serves: 1
Ingredients
  • 3 fresh eggs at room temperature (free range, organic if possible)
  • 1 quarter red pepper (capsicum)
  • olive oil
  • ghee or butter
  • 1 sprig of dill
  • sea salt & pepper
  • some home made fermented veggies or sauerkraut to serve
Instructions
  1. Finely dice the red pepper
  2. Finely chop the dill
  3. Heat a small non stick fry pan on medium with ½ tbsp olive oil
  4. Lightly sauté the peppers for about 5 mins, don't let them burn
  5. Set the peppers aside
  6. Wipe the pan clean, add a ½ tbsp of ghee or if using butter, add some olive oil so the butter doesn't burn
  7. Keep the pan on medium heat
  8. Crack the eggs in a small bowl and whisk with a fork until it is a little frothy and even
  9. Pour the eggs in the pan and gently push and pull the egg with a spatula whilst tilting the pan so the raw egg slides over the edges to continue to cook
  10. Before the egg browns and is still raw on top fold one side over, add the red peppers and dill
  11. Then fold over again and remove the omelette before it is completely cooked (a little runny inside) as it will continue to cook, this will allow for a moist fluffy delicious omelette
  12. Sprinkle some sea salt and freshly cracked pepper
  13. Serve up with some fermented veggies or sauerkraut for a nourishing start to the day. Pictured in this recipe are my lacto-fermented cucumbers along with the cabbage wedges I use to weigh the cucumbers down.
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/omelette-with-sauteed-red-peppers-and-dill/