Fridge Friend Recipes
Colourful Pepper Omelette Wrap recipe
A soft, savoury omelette packed with sweet red, yellow and orange peppers. Folded into a warm wrap, it makes a quick, vibrant meal with plenty of flavour and colour.
15 min · Easy · British Jump to method
Ingredients
- 1 Red Pepper
- 1 Yellow Pepper
- 1 Orange Pepper
- 2 Eggs
- 1 Wrap
- 1 tbsp Oil
- 1 pinch Salt
- 1 pinch Black Pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 468 kcal |
| Protein | 18.6 g |
| Carbohydrates | 45.2 g |
| Fat | 23.2 g |
| Saturated fat | 5 g |
| Fibre | 7 g |
| Sugar | 12.4 g |
| Sodium | 470 mg |
Why this works
A colourful, moderately filling wrap with good protein and fibre, but it is fairly energy-dense due to the oil and wrap.
Rich in vitamin C. The three peppers provide a strong source of vitamin C, which supports immune function and helps with iron absorption.
Good source of protein and B12. Eggs contribute high-quality protein plus vitamin B12, important for muscle maintenance and red blood cell formation.
Contains added sodium. The pinch of salt adds to sodium intake, so the dish is not ideal for those needing a low-sodium diet.
Method
- Slice the red pepper, yellow pepper and orange pepper into thin strips.
Cut the strips as evenly as you can so they soften at the same rate; if any pieces are much thicker, they can stay crunchy while the thinner ones go limp.
- Heat a little oil in a frying pan over a medium heat and soften the peppers for 4–5 minutes until tender.
Keep the heat at medium rather than high so the peppers sweat and turn glossy without catching at the edges; stir occasionally and stop when they are softened but still hold their shape.
- Beat the eggs in a bowl with a pinch of salt and black pepper if using.
Beat just until the yolks and whites are fully combined, with no streaks left, as over-beating can make the omelette less tender.
- Pour the eggs into the pan and tilt gently so they cover the peppers evenly.
Lift the pan and swirl the egg from the centre towards the edges so it reaches the peppers in a thin layer; if the pan is too hot, the egg will set before it spreads properly.
- Cook until the omelette is just set underneath, then add the wrap on top and press down briefly to warm it through.
Wait for the base to look opaque and set while the top is still slightly glossy, then add the wrap before the egg fully firms up so it can stick lightly without drying out.
- Fold the omelette and peppers into the wrap, slice in half, and serve straight away.
Use a quick, confident fold so the omelette doesn’t tear, and slice with a sharp knife to keep the wrap neat rather than squashing the filling out.
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