Omelet With Mozzarella, Spinach And Roasted Red Peppers
serves 2-4
The combination of rich roasted red peppers and spinach bursts with flavor for a unique and hearty omelet. With a light salad and toast, it's a quick dinner.
6 eggs
1 tablespoon milk
2 teaspoons unsalted butter
1/4 cup thinly sliced roasted red peppers (drained, if jarred)
1/2 cup packed baby spinach
3 ounces fresh mozzarella
1 tablespoon chopped fresh basil
prep: 5 minutes
total: 15 minutes
large bowl
whisk
medium nonstick sauté pan
plate
whisk
heatproof spatula
1. In a large mixing bowl, whisk the eggs and milk together until combined and season them lightly with salt and pepper. Set aside.
2. Heat half the butter in a medium nonstick sauté pan over medium heat. When the butter has melted, add the peppers and cook until lightly browned, 2-3 minutes. Add the spinach and cook, stirring, until wilted. Remove to a plate.
3. Put the remaining butter in the pan. When the butter has melted, pour in the eggs and let them set for a few seconds. As you tilt the pan to fill the space with uncooked egg, pull the cooked egg away from the sides of the pan. Put the pan back on the stove and let the omelet set again, another minute or so.
4. Sprinkle the surface of the omelet with the vegetables. Tear the mozzarella into pieces and lay on top. Sprinkle the basil over the filling, and fold the omelet in half with a heatproof spatula. Cook 1 more minute for a omelet with a soft interior.
