- 3 eggs
- 2 Tbsp. pepper jack cheese
- 1 Tbsp. cheddar cheese
- 1 panel from a red pepper
- Additional colored peppers for garnish
- 1/8 tsp. kosher salt
- Fresh cracked black pepper, to taste
The nice thing about an omelette is that you can throw virtually anything into it Make it cheesy. Fill it with vegetables. Add your favorite breakfast meats. Vary the taste by changing up the types of cheeses you use.
Place your eggs into a small bowl or container and whisk them up until they are well beaten. If your cheese is in slab form, thinly slice it.
Roast a small piece of red pepper on a grill. (Or cheat! Buy a small jar of fire-roasted red peppers!) Also, in the meantime, you should be heating your pan. You don’t want to try to make your omelette by pouring the egg mixture into a cold skillet! Chop up the red pepper, once roasted, and the cheese. Whisk the red pepper into your eggs. Add your salt and pepper.
Pour the mixture into a nonstick skillet. Be patient. Watch it cook. Halfway through the cooking process, add your cheeses.
Carefully lift up one side of the egg mixture and fold it over the other half. While it finishes cooking, get out an assortment of colored peppers and either finely dice by hand, or, for perfect little squares use the Genius Nicer Dicer. (I love this tool! You can buy it through QVC.com.)
Remove your omelette from the skillet and carefully slide it onto your plate. Garnish with pepper squares, herbs, slice tomatoes, sliced avocadoes — whatever you have handy.