Best Roasted Red Pepper Omelets Recipes
ROASTED SWEET RED PEPPER OMELET
A warm and hearty twist, this omelet comes to the plate with a robust red color and a delightful fire roasted flavor. Try different toppings, but I have listed my favorites.
Provided by Viki Anderson
Categories Breakfast
Time 15m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 7
Steps:
- Scramble together: Eggs, Roasted Sweet Red Bell Pepper Puree., Salt, Cracked Black Pepper.
- Pour into heated skillet (omelet pan) that has been sprayed with cooking spray.
- Cook until one side is done and turn to finish.
- Top with: Shredded cheddar cheese, crumbled precooked bacon, sauteed sweet onion.
- Fold over and remove to plate.
- Garnish with parsley and a thin slice of sweet red bell pepper.
Nutrition Facts : Calories 665.7, Fat 54.2, SaturatedFat 23.4, Cholesterol 724.9, Sodium 940.4, Carbohydrate 4.3, Fiber 0.5, Sugar 2.7, Protein 38.5
OVEN BAKED OMELET WITH ROASTED PEPPER SAUCE
This is a super easy brunch dish that doesn't require a lot of cooking. It's versatile and you can use various vegetables and herbs you have. For example, instead of the vegetables I used, you can also use white mushrooms, green peas, green onions, green peppers, red peppers, broccoli, spinach, asparagus, sweet potatoes/yams, pumpkin, summer squash, seaweed, beans, tofu, shrimp, scallops, salmon, tuna, chicken (if you eat these animal products), etc. I made roasted pepper sauce to accompany this dish, but if you don't want to take the extra steps to make the sauce, thousand island or ranch dressing or ketchup would also work. I like to eat it on top of a green salad, but this is optional. For more healthy gluten-free recipes, please visit my blog: www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories Breakfast
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the over to 375°F/180°C.
- Heat a frying pan with a Tbsp of olive oil. Gradually add vegetables (in the order from the ones that require a longer cooking time to those that require a little cooking time) and sauté.
- When all the vegetables are soft, season with herbs, salt and pepper. Remove from heat.
- In a bowl, beat eggs. Add milk, salt and pepper and mix. Add the cooked vegetables and mix.
- Pour the egg mixture into an 8 x 8 pan coated with olive oil.
- Bake for 25 minutes. Remove from the oven and leave for 5 minutes. Cut the omelet into 9 pieces.
- To make the roasted pepper sauce, in a food processor or blender, add all the ingredients and blend.
- Placing the omelet on a top of a green salad is optional. Infuse love and serve the omelet with the sauce (Topping with sliced green onion is optional).
Nutrition Facts : Calories 224.1, Fat 14.5, SaturatedFat 3.5, Cholesterol 310, Sodium 154.1, Carbohydrate 9.2, Fiber 2.1, Sugar 3.6, Protein 14.7
POTATO, ONION AND RED PEPPER OMELET
This is a hearty Spanish-style omelet that is finished under the broiler and cut into wedges to serve. Originally from an October 1983 issue of Bon Apetit that featured brunch recipes.You can substitute drained roasted red peppers packed in brine, also known as whole pimentos, for the red peppers, if desired.
Provided by Leslie in Texas
Categories Breakfast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Soak potato slices in several changes of cold water until water remains clear.
- Char peppers over gas flame or under broiler, turning until skins blister and blacken. Place in plastic bag and let steam 10 minutes.
- Rinse if necessary, pat dry, and peel off skins and remove seeds. Cut into 1 inch squares.
- Heat 2 tablespoons olive oil in heavy large broiler proof slope-sided skillet over medium heat.
- Add onions and saute until pale golden brown, stirring frequently, 10 to 15 minutes;transfer to plate.
- Heat another 2 tablespoons olive oil in same skillet.
- Drain potatoes and pat dry with paper towels.
- Add to skillet, cover partially, and cook until tender and pale golden brown, turning frequently, about 20 minutes.
- Transfer to plate with onions.
- Wipe skillet clean. Heat remaining 4 tablespoons olive oil in skillet over medium heat.
- Add peppers, onions, potatoes and parsley to skillet and cook just until heated through.
- Pour eggs over, poking holes and tilting pan to allow eggs to run underneath and flow to edges to form crust; do not stir.
- Shake pan, cover and cook until eggs are almost set, about 6 minutes; do not overcook.
- Meanwhile, preheat broiler.
- Uncover skillet and broil mixture 5 to 6 inches from source of heat until eggs are completely set and golden brown, 2 to 3 minutes.
- Slide omelet onto flat platter; cool slightly.
- Cut omelet into 8 wedges and serve warm.
Nutrition Facts : Calories 366.2, Fat 20.2, SaturatedFat 3.9, Cholesterol 264.4, Sodium 391.4, Carbohydrate 36, Fiber 6.1, Sugar 8.3, Protein 12.3
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