Egg and Pepper Omelette

Extra Virgin
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 2 green or red bell peppers, sliced
  • 1 large onion, sliced
  • 1 tsp dried oregano
  • 1/2 tsp salt, divided
  • 1/4 tsp freshly ground pepper
  • 6 to 8 eggs
  • 1/4 to 1/2 tsp crushed hot pepper flakes
  • 4 to 6 large Italian bread rolls or Kaiser rolls, split
    • In large nonstick skillet, heat oil over medium-high heat; cook peppers and onion, stirring occasionally, for 6 minutes or until golden. Add oregano, 1/4 tsp of the salt, and pepper; transfer to bowl. Set aside.
    • Preheat broiler. Heat skillet over medium-high heat; break eggs into pan. Using fork, pierce yolks but do not beat; sprinkle with red pepper flakes and remaining salt. Cook, stirring occasionally, for 3 minutes or until set. Remove from heat.
    • Place rolls, cut side up, on baking sheet; broil for 1 to 2 minutes or until golden. Sandwich eggs with peppers mixture in rolls.
    • Recipe Provided by Chef Sharon Sanders

    Prep Time

    10 min


    Cook Time

    10 min


    Total Time

    20 min


    Servings

    4-6

     


    X

    Categories

    Breakfasts & Brunches

    Ingredient: Eggs

    Cooking Method: Sauté / Pan Fry

    World Cuisine: French

    Product: Extra Virgin

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