Puffy omelet with shallots & peppers recipe

Puffy Omelet with Shallots & Peppers recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This puffy omelet with shallots and peppers recipe is a delightful twist on the classic breakfast dish. The combination of fluffy eggs, saut�ed shallots, and vibrant peppers creates a burst of flavors and textures in every bite. Perfectly seasoned and cooked to perfection, this omelet is not only delicious but also visually appealing with its golden brown exterior and colorful filling. Whether you're looking for a quick and easy breakfast or a satisfying brunch option, this recipe is sure to impress.

Keywords: puffy omelet, shallots, peppers, breakfast, brunch.

Puffy omelet with shallots & peppers recipe details

Puffy omelet with shallots & peppers recipe, recipe Rating: 4.7
Number of votes:127

Ingredients:

3 shallots, peeled and thinly sliced

1/2 large green pepper, thinly sliced

1/2 large red pepper, thinly sliced

1/8 teaspoon ground red pepper

1/2 cup shredded Monterey Jack cheese

1 Tablespoon butter

4 eggs, separated

1 Tablespoon water

Instructions:

Filling:Cook sliced shallots in butter over medium-low heat for 2 minutes, stirring occasionally. Add green and red pepper strips; cook 3 minutes more. Cover and keep warm while preparing omelet.

Omelet:In mixer bowl, beat egg whites with water on electric mixer until stiff but not dry. In another bowl, beat the egg yolks and red pepper on high speed of mixer about 5 minutes until yolks are thick and lemon-colored. Fold yolks into egg whites just until blended (do not over-blend). Heat oven to 350 degrees.

Melt 1 Tablespoon butter in a 10-inch skillet or omelet pan; pour egg mixture into skillet, smoothing top with spatula. Cook over medium heat, uncovered, about 5 minutes or until bottom is golden brown. Place pan in preheated oven; bake about 8 minutes or until knife inserted in center comes out clean.

With spatula, make an indentation down center of omelet where the fold should be. Loosen underside of top half of omelet with spatula. Spoon warm filling over bottom half of omelet. Tilt skillet and fold top half of omelet over filling. Slide omelet onto heatproof platter. Sprinkle cheese over omelet. Return to oven just until cheese is melted. Serve at once.