Grilled Pepper Omelet

1. 1

   Make sure peppers are nicely seasoned.

2. 2

   Stir in chopped herbs if using.

3. 3

   Break eggs into a bowl and beat with a fork or a whisk until frothy.

4. 4

   Whisk in salt and pepper to taste and milk if desired.

5. 5

   Heat an 8-inch nonstick omelet pan over medium-high heat.

6. 6

   Add olive oil.

7. 7

   When oil feels hot when you hold your hand above it, pour eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula.

8. 8

   Swirl pan to distribute eggs evenly over the surface.

9. 9

   Shake pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other, to let eggs run underneath during the first minute of cooking.

10. 10

    As soon as a few layers of egg are set on the bottom, spoon peppers down the middle of the egg pancake and sprinkle on Parmesan.

11. 11

    Jerk pan quickly away from you then back toward you so the omelet folds over on itself.

12. 12

    If you dont like your omelet runny in the middle, jerk pan again so omelet folds over once more.

13. 13

    Cook for up to a minute longer.

14. 14

    Tilt pan and roll out onto a plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.