Roasted Pepper Omelet

The days fly by faster, harnessed to the backs of eagles, whipping through time and soaring out of sight between the briefest snap of my fingers. It breaks my heart to see the sun set faster and faster even when the days grow longer and longer. What illogical conundrum is this?? Perhaps that’s just the inevitable fate of working shared by all, especially when you feel the weight of a thousand challenges, goals, and passions swinging expectantly around you.

The point of all this? To wallow in the sadness of not exploring my culinary side due to many lacking ingredients – sometimes time, sometimes energy. I actually have been working on a challenging and sweet LiterEature lesson, but need a generous amount of time to execute it. I can probably deliver on that by next weekend. I also need to start thoughtful preparation for the coming weeks, when my friend and my family will be visiting us in the span of a week. There are looming expectations to feed them all heartily after all, not to mention making sure the basic amenities are in order. A guestroom bed, for example. Might be helpful, no??

So yes, a bit pressed for time, but time’s like this remind us the truth of finding supreme pleasure in the simplest things. And a day is worth nothing without a sumptuous start; thus I’m sharing with you a super friendly nudge to start your mornings off – my Roasted Pepper Omelet.

Ingredients

  • 5 eggs: using 2 full eggs, and 3 egg whites (yolks discarded)
  • 1 tsp salt
  • Ground black pepper
  • 1/3 tsp red pepper
  • 6-8 sweet mini peppers
  • ¼ onion, diced
  • 1-2 tbsp sliced jalapenos, rinsed and chopped
  • 1 tsp crushed garlic
  • Shredded cheese of choice
  • Handful of coriander leaves

Nothing complicated here, just a few steps and you’ll be on the pinnacle of a perfectly crafted omelet. Who wouldn’t want that? Begin with the peppers: Set your oven to broil, rub some olive oil on the sweet peppers, place them on a pan and slide into the oven. Check on them every 3-5 minutes, ensuring that the sides are getting charred/blackened (make sure to flip over when a side looks done). The point is the char off the waxy skin, so you can easily peel it off once they have cooled, leaving the flavorful flesh inside to feast upon (which is sweetened further by the broiling).

Once the peppers have a nice char, remove them and set aside to cool. In a bowl, mix your eggs to about 85% completion (I like to leave it just a bit unmixed so that you have a nice richness of color and flavor in the omelet with a mix of yellow and white; you can scramble it entirely if you like). Season the eggs with salt, black and red pepper. Line a frying pan with a tbsp or so of oil, heat to low, pour the mixture in and JUST LEAVE IT. Do not touch, do not fiddle, just leave it be and let it slowly cook. In roughly 7 minutes, the bottom will have solidified delicately, and you should cover it now, ensuring the top portion gets a nice dose of heat as well. Remember, LOW heat.

While this is going, lightly fry the onions and jalapenos in a separate pan, adding in the garlic. Let them simmer and become translucent. Turn to your deliciously roasted peppers, and try to peel off as much of the skin as possible. It’s okay if you can’t get it all off, the charred parts will be easy to peel off so just remove what you can. Cut the stem off, and then slice the peppers into long strips. Add them to the onions and toss for a few seconds and then turn off the heat.

Back to the eggs, remove the lid and turn the heat up just ever so slightly. The egg should be mostly done, only a tiny bit runny on top. Slide a spatula delicately below the egg, loosening it at all sides and then in any way possible do your best to flip it over. Some people do it as quickly as possible, I actually delicately folded it over—whatever works for you. If it break, don’t worry. It’ll look a whole lot worse inside your stomach anyway.

Once flipped, just fry for a minute and then turn off the heat. Slide the omelet onto a plate, sprinkle generously with your choice of cheese (we used a “Mexican” blend) and then top off with the peppers and onions. Finally, garnish happily with a splattering of coriander leaves.

Sprinkle some black pepper for garnish, toast up some bread and slice it up somethin’ proper! The egg is just perfectly cooked, a nice disc of warm happiness complemented with soft sultry sweet peppers. MMMMMM…

I dare you to have a crappy day after this.

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