Roasted Red Pepper and Goat Cheese Omelette

Ingredients

Unsalted butter

2 tablespoons

Fresh basil leaves

5-6, finely chopped

Black pepper

1/4 teaspoon, freshly ground

Salt

1/4 teaspoon

Milk

1/4 cup

Eggs

4, large

Goat cheese

1/2 cup, crumbled

Red bell pepper

1, large, roasted and sliced

Instructions

1. In a large bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is smooth and frothy.
2. Heat the butter in a non-stick skillet over medium heat until it starts to sizzle.
3. Pour the whisked egg mixture into the skillet. Let it cook undisturbed for about 2-3 minutes or until the edges start to set.
4. Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow the uncooked eggs to flow to the edges. Repeat this process until there's no liquid egg left on top.
5. Evenly distribute the roasted red peppers and crumbled goat cheese over one half of the omelette. Sprinkle the chopped fresh basil over the top.
6. Carefully fold the other half of the omelette over the filling. Let it cook for another 1-2 minutes to allow the cheese to melt.
7. Gently slide the spatula under the omelette and transfer it to a plate. Serve hot.