Why not treat yourself and make this Red Pepper Leek & Mozzarella Omelette. Using lots of fresh mozzarella, sauteed leeks and red peppers, it’s real complete breakfast!
Why You’ll Love This Red Pepper, Leek & Mozzarella Omelette
- Fresh – it uses lots of fresh ingredients like red peppers, leeks and arugula
- Easy – This recipe comes together very quickly
- Falvour – It tastes wonderful with the addition of fresh mozzarella cheese.
Ingredients To Make the Mozzarella Omelette
- Dairy and Eggs – eggs, milk, butter and mozzarella cheese
- Fresh – Red pepper, leek and arugula leaves
- Seasonings and oil – Olive oil, garlic, salt and pepper
Fifteen minutes later I was tucking into this very rewarding and delicious omelette. I am hoping I don’t wait until next spring to have another one. Easy to make, quick to the table and big on taste. A real winner of a breakfast much like my Cherry Tomato Breakfast Omelette.
Instructions
- Whisk eggs – In a large bowl, whisk the eggs, milk, salt and pepper and set aside.
- Cook the vegetables – In a medium sized skillet set over high heat, add the olive oil, garlic, leeks and red pepper. Cook, stirring occasionally, for about 8 minutes. Remove vegetables from pan and keep pan set over a medium to low heat.
- Pour in the eggs – Add the butter to the pan and then pour in the eggs. Use a rubber spatula to gently loosen the edges as the bottom starts to cook quite quickly. Pour the vegetables down the middle of the omelette and leave it to finish cooking. Continue to loosen the edges with the spatula as it cooks, about 5 more minutes.
- Add cheese and arugula – Add the cheese and arugula and continue to cook until the cheese melts, about 2 minutes. Remove from heat and gently use your spatula to flip it into a half moon shape. Cut in half and it serves two.
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Red Pepper, Leek & Mozarella Omelette
Ingredients
- 3 Eggs
- 3 Tablespoons milk
- 1/2 Red pepper cut into strips
- 1/2 Leek thinly sliced
- 1 Garlic clove crushed
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1/2 Teaspoon sea salt
- 1/4 Teaspoon fresh ground black pepper
- 1/2 Cup fresh grated mozzarella
- Small handful of Arugula leaves
Instructions
- In a large bowl, whisk the eggs, milk, salt and pepper and set aside.
- In a medium sized skillet set over high heat, add the olive oil, garlic, leeks and red pepper. Cook, stirring occasionally, for about 8 minutes. Remove vegetables from pan and keep pan set over a medium to low heat. Add the butter to the pan and then pour in the eggs. Use a rubber spatula to gently loosen the edges as the bottom starts to cook quite quickly. Pour the vegetables down the middle of the omelette and leave it to finish cooking. Continue to loosen the edges with the spatula as it cooks, about 5 more minutes. Add the cheese and arugula and continue to cook until the cheese melts, about 2 minutes. Remove from heat and gently use your spatula to flip it into a half moon shape. Cut in half and it serves two.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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