Roast Pepper & Oregano Spanish Omelette
This recipe is the perfect life giver to any fridge dwelling, leftover roast veg. Also great with olives, sundried tomato, bacon or chorizo. Why not make a big one in the evening and enjoy the rest out of your lunch box the next day with a chunk of crusty bread.
Cooking time: 20 mins
Serves: 6
Recipe by Lurpak
This recipe is the perfect life giver to any fridge dwelling, leftover roast veg. Also great with olives, sundried tomato, bacon or chorizo. Why not make a big one in the evening and enjoy the rest out of your lunch box the next day with a chunk of crusty bread.
Instructions
1. Turn the grill on to maximum and leave to heat up. In a bowl beat together the eggs, cayenne (if using) and some seasoning. Then, in a frying pan, melt
the Lurpak® until it begins to bubble, and swirl it around the pan so there’s an even coating all over.
2. Pour in the eggs and stir a few times until they start to set at the bottom. Quickly scatter in the peppers and oregano, gently pressing them down so they submerge into the egg. Sprinkle over the cheese and cook for a few minutes until the bottom of the omelette has set.
3. Transfer the omelette pan to the grill to cook through. Once the top is golden and the centre of the omelette is set, allow it to stand for a minute or two before turning out and cutting into wedges to serve.
Ingredients
- 8 eggs
- 20g Lurpak® Unsalted butter
- ½ tsp cayenne pepper (optional)
- 1 jar roasted red peppers, drained & roughly chopped
- Bunch of oregano, roughly chopped
- 60g cheese grated
Instructions
1. Turn the grill on to maximum and leave to heat up. In a bowl beat together the eggs, cayenne (if using) and some seasoning. Then, in a frying pan, melt
the Lurpak® until it begins to bubble, and swirl it around the pan so there’s an even coating all over.
2. Pour in the eggs and stir a few times until they start to set at the bottom. Quickly scatter in the peppers and oregano, gently pressing them down so they submerge into the egg. Sprinkle over the cheese and cook for a few minutes until the bottom of the omelette has set.
3. Transfer the omelette pan to the grill to cook through. Once the top is golden and the centre of the omelette is set, allow it to stand for a minute or two before turning out and cutting into wedges to serve.
