Roasted Pepper and Mozzarella Omelette

Ingredients

Eggs

4 large

Salt

1/4 teaspoon

Black pepper

1/4 teaspoon

Olive oil

1 tablespoon

Yellow bell pepper

1, roasted and sliced

Red bell pepper

1, roasted and sliced

Mozzarella cheese

1 cup, shredded

Fresh basil

a handful, for garnish

Instructions

1. Begin by roasting the bell peppers. You can do this by placing them directly on a gas flame or under a broiler until the skin is charred. Once roasted, place them in a bowl and cover with plastic wrap for about 10 minutes. This will make it easier to peel off the skin. After cooling, peel the skin off and slice the peppers.
2. In a medium bowl, beat the eggs with salt and black pepper until well combined.
3. Heat olive oil in a non-stick skillet over medium heat. Ensure the oil coats the bottom of the skillet evenly.
4. Pour the beaten eggs into the skillet, tilting the pan to spread the eggs evenly. Cook until the edges start to set, about 2-3 minutes.
5. Sprinkle the sliced roasted bell peppers and shredded mozzarella cheese over one half of the omelette.
6. Carefully fold the other half of the omelette over the filling using a spatula. Cook for another minute or until the cheese is melted and the omelette is cooked through.
7. Slide the omelette onto a plate and garnish with fresh basil leaves. Serve hot and enjoy the burst of flavors.