Omelette with Sauteed Red Peppers and Dill
I remember the standard canteen menu when I was in primary school. I used to get so excited to go to school so I could order a Vegemite roll and flavoured milk (hehe). My parents spoke little english in the first few years and we only had Vietnamese food at home. I had no idea what a jar of Vegemite looked like or where to buy it, only that it was so yummy and that I could only get it at school.
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| Omelette with Sauteed Red Peppers and Dill |
I wasn’t sure what there was to learn about omelettes, but I like to go into everything with an open mind and I was so glad I did! The chef took us through the differences in the American style omelette typically with the fillings thrown in and browning the omelette slightly and the French style omelette which has no colour and adding the fillings afterwards.
I never thought to prepare the fillings first, and to keep it simple such as just using sautéed red peppers (capsicum) rather than a mix of fillings. This just made all the flavours stand out so much more. The red peppers taste so sweet and it’s now my favourite breakky served with a side ofhomemade fermented veggies.
Serves 1
You will need:
- 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
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| Omelette with Sauteed Red Peppers and Dill |
- Finely dice the red pepper
- Finely chop the dill
- Heat a small non stick fry pan on medium with 1/2 tbsp olive oil
- Lightly sauté the peppers for about 5 mins, don’t let them burn
- Set the peppers aside
- Wipe the pan clean, add a 1/2 tbsp of ghee or if using butter, add some olive oil so the butter doesn’t burn
- Keep the pan on medium heat
- Crack the eggs in a small bowl and whisk with a fork until it is a little frothy and even
- 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
- Before the egg browns and is still raw on top fold one side over, add the red peppers and dill
- 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
- Sprinkle some sea salt and freshly cracked pepper
- 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.
- 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
- Finely dice the red pepper
- Finely chop the dill
- Heat a small non stick fry pan on medium with ½ tbsp olive oil
- Lightly sauté the peppers for about 5 mins, don't let them burn
- Set the peppers aside
- Wipe the pan clean, add a ½ tbsp of ghee or if using butter, add some olive oil so the butter doesn't burn
- Keep the pan on medium heat
- Crack the eggs in a small bowl and whisk with a fork until it is a little frothy and even
- 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
- Before the egg browns and is still raw on top fold one side over, add the red peppers and dill
- 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
- Sprinkle some sea salt and freshly cracked pepper
- 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.
