Remy's Omelette
Remy's Omelette
Ingredients
- 8 large eggs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup basil leaves, roughly chopped or torn, plus more for garnish
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 1 cup mushrooms, sliced
- 1 1/2 cups cheddar and mozzarella cheese, mixed, shredded
- 1/4 cup Parmesan cheese, grated, for garnish
- 4 tablespoons butter, divided
Instructions
- 1
Prepare the vegetables: Finely chop the red and green bell peppers. Slice the mushrooms. Roughly chop or tear the basil leaves.
⏱️ 5 min
- 2
In a medium bowl, crack 2 large eggs per omelette (total of 8 eggs for 4 servings). Add a pinch of salt and a pinch of black pepper to the eggs. Whisk the eggs vigorously with a fork until well combined and slightly frothy.
⏱️ 2 min
- 3
Place a non-stick pan (about 8-10 inches) on medium heat. Add 1 tablespoon of butter to the pan and let it melt, swirling to coat the pan.
⏱️ 1 min
- 4
Pour one portion of the whisked egg mixture (from 2 eggs) into the pan, swirling gently to spread it evenly.
- 5
Immediately sprinkle about 1/4 of the chopped red and green peppers, sliced mushrooms, and basil leaves over one half of the omelette. Generously sprinkle about 1/4 of the cheddar and mozzarella cheese mix over the same half.
⏱️ 1 min
- 6
Cook the omelette until the edges are set and the center is still slightly runny, and the cheese has started to melt. This usually takes about 1-2 minutes.
⏱️ 2 min
- 7
Using a spatula, gently fold the plain half of the omelette over the half with the fillings. Carefully slide the folded omelette onto a plate.
⏱️ 1 min
- 8
Garnish with a sprinkle of grated Parmesan cheese and a fresh sprig of basil. Repeat steps 3-7 for the remaining omelettes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Remy's Omelette
- 8 large eggs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup basil leaves, roughly chopped or torn, plus more for garnish
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 1 cup mushrooms, sliced
- 1 1/2 cups cheddar and mozzarella cheese, mixed, shredded
- 1/4 cup Parmesan cheese, grated, for garnish
- 4 tablespoons butter, divided
Instructions
- 1
Prepare the vegetables: Finely chop the red and green bell peppers. Slice the mushrooms. Roughly chop or tear the basil leaves.
⏱️ 5 min - 2
In a medium bowl, crack 2 large eggs per omelette (total of 8 eggs for 4 servings). Add a pinch of salt and a pinch of black pepper to the eggs. Whisk the eggs vigorously with a fork until well combined and slightly frothy.
⏱️ 2 min - 3
Place a non-stick pan (about 8-10 inches) on medium heat. Add 1 tablespoon of butter to the pan and let it melt, swirling to coat the pan.
⏱️ 1 min - 4
Pour one portion of the whisked egg mixture (from 2 eggs) into the pan, swirling gently to spread it evenly.
- 5
Immediately sprinkle about 1/4 of the chopped red and green peppers, sliced mushrooms, and basil leaves over one half of the omelette. Generously sprinkle about 1/4 of the cheddar and mozzarella cheese mix over the same half.
⏱️ 1 min - 6
Cook the omelette until the edges are set and the center is still slightly runny, and the cheese has started to melt. This usually takes about 1-2 minutes.
⏱️ 2 min - 7
Using a spatula, gently fold the plain half of the omelette over the half with the fillings. Carefully slide the folded omelette onto a plate.
⏱️ 1 min - 8
Garnish with a sprinkle of grated Parmesan cheese and a fresh sprig of basil. Repeat steps 3-7 for the remaining omelettes.
⏱️ 1 min