Usuba
Omelet with Sweet Pepper and Pesto
Tender omelet with roasted sweet pepper and aromatic pesto sauce. The dish is prepared in olive oil and is perfect for breakfast or a light lunch.
- Total
- 15 min
- Standard serving
- 485.6 g
Ingredients
Total 5
Instructions
- 1
Step 1
Wash the bell pepper, remove the seeds and internal partitions. Cut the pepper in half, brush with olive oil. Place on a baking sheet with foil and bake at 200°C for 20–30 minutes until soft and lightly browned.
- 2
Step 2
Heat a pan with olive oil over medium heat. Place the roasted pepper and warm it slightly.
- 3
Step 3
Whisk the chicken eggs with milk until smooth and uniform consistency.
- 4
Step 4
Add a tablespoon of pesto to the pepper. Mix quickly.
- 5
Step 5
Pour the egg and milk mixture over the pepper and pesto.
- 6
Step 6
Reduce the heat to minimum and cook the omelet for 7 minutes until completely set and lightly browned on the bottom.
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