Egg and Pepper Omelette

Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 min

Servings: 4-6


  • 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


  1. 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.
  2. 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.
  3. Place rolls, cut side up, on baking sheet; broil for 1 to 2 minutes or until golden. Sandwich eggs with peppers mixture in rolls.
  4. Recipe Provided by Chef Sharon Sanders