Sometimes waking up is really a difficult thing to do. I mean, how many times can you hit the snooze button and still make it out the door on time. That was how my morning started, snooze.
Finally, I managed to stagger to the kitchen and get everyone out the door on time and myself back to the house in time for my breakfast. Yes, I have the luxury of returning home a few minutes past 9:00 am every morning. One of the perks of being a stay at home kind of person. I am not going to get started on the down sides. I'll leave than for another day. Back to breakfast. Everything looked completely and utterly boring. Toast, no. Cereal, too cold. Porridge, had that yesterday and the day before. Fruit, well it isn't summer yet. Stumped. Spent the next 10 minutes staring into the fridge waiting for something to pop out ready made. If this carried on, it would be lunch time. That's when I had a vision of an omelette. Something I hardly ever make because nobody in my house will eat them. Nobody! I don't think I made an omelette since last spring. Clearly overdue.
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.
Keep this in mind for weekend breakfast, brunch or even lunch. I would even eat this for dinner.
Perfect breakfast for two. Double up to feed more.
Leek, Red Pepper & Mozzarella Omelette
Serves 2 / Prep Time: 15 Minutes / Cook Time: 10 Minutes
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/55 grams fresh grated mozzarella
Small handful of Arugula leaves
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.
Click the downloadable file below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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