Back when I was a lot younger, it used to be the done thing on Saturdays to meet with family at a local restaurant and enjoy a tasty brunch together. I can remember one place in particular that we would go where they served the most amazing omelettes! They were rich and delicious and filled to the hilt with all sorts of peppers, onions, tomatoes, mushrooms, cheese, etc.
To this day I am not sure if they were so tasty because they were actually really tasty or because (with a house full of five growing children) it was something which I didn't have to cook myself, or . . . if it was because we were sharing together as a family. It was probably a combination of all three.
I still enjoy an omelet in much the same manner today, although nowadays it is more than likely to be a supper dish, rather than for breakfast and there are only two of us in the house to please. I no longer have to go out to really enjoy one of these because I am not so rushed off my feet that I can't make one myself and still enjoy it. ☺ (Did that make sense?)
The quantities given here today are for two people and they make a very hearty meal for two people. In all actuality the Toddster's and my appetites are now even less than they were just a few years ago. But if you are a hearty eater, this will serve two of you. Less hearty and it may serve four.
Whatever the appetites, they are surely delicious and most welcome on a summer's night when you really don't want to be fussed with making a huge meal for anyone. Quick. Easy. Simple. Delicious. What more could a gal ask for?
*Four Cheese and Pepper Omelette*Serves 2Printable Recipe
The quantities given here are enough to serve two, but can easily be multiplied up for more. We love these omelettes. They make a delicious, quick and simple supper on those nights when you just don't have the energy or will to do much more, but are hungry for something tasty to eat. Why get a takeaway when something tasty is only a few minutes away. I like to serve them with hot buttered toast.
1/2 green bell pepper, sliced1/2 red bell pepper, sliced1/2 orange bell pepper, sliced1 red onion, peeled and thinly sliced1 large tomato, cut into wedges4 large free range eggssalt and black pepper to taste60g of a grated four cheese blend (1/2 cup. Mine had Cheddar, jack, mozarella and gouda)a knob of buttersalt and black pepper to taste
First cook the peppers and onions. Melt a bit of butter in an 8 inch skillet. Add the peppers and onion. Cook, stirring occasionally, until softened and just beginning to caramelize. Scoop out and keep warm. Wash the skillet and dry.
Beat the eggs together until well combined. Melt a tiny bit of butter in the pan. Once it begins to foam, pour in half of the egg mixture. Let set for 20 seconds until the edges begin to cook. Using a spatula, getly lift the edges of the mixture and tilt the skillet, allowing uncooked egg to flow underneath. Continue to do this until the top is almost dry. Season lightly with salt and pepper. Spoon half of the cooked peppers and onions over one half of the omelet. Top with half of the tomato wedges. Scatter on half of the cheese, and then fold the other side of the omelet to cover. Let stand for a few seconds to melt the cheese. Slide onto a warm plate and pop it into a low oven to keep warm whilst you repeat with the remaining half of the ingredients to make another omelet. Serve hot with buttered toast.
