Creamy Pepper and Cheese Omelette recipe

Name: Creamy Pepper and Cheese Omelette
Total time: 15 min
Yield: 1 servings
Cuisine: French
Ingredients: 2 Eggs; 1 tbsp Yoghurt; 40g Cheese; 10g Butter; 0.5 Red pepper; 0.5 Green pepper

A classic omelette with tender peppers and melted cheese, finished with a spoonful of yoghurt for extra softness. Quick, comforting and full of flavour.

15 min · Easy · French Jump to method

Ingredients

1 servings

2 Eggs
1 tbsp Yoghurt
40g Cheese
10g Butter
0.5 Red pepper
0.5 Green pepper

Nutrition	Per servingEstimated
Calories	425 kcal
Protein	23 g
Carbohydrates	9 g
Fat	32 g
Saturated fat	16 g
Fibre	2.2 g
Sugar	6.2 g
Sodium	360 mg

Why this works

A filling, protein-rich omelette that is relatively high in saturated fat and energy because of the cheese and butter, with a small amount of veg adding micronutrients.

High-quality protein. Eggs, cheese and yoghurt provide complete protein, supporting satiety and muscle maintenance.

Vitamin C and carotenoids. Red and green peppers add vitamin C, antioxidants and some folate, which help support immune function and overall cell health.

Saturated fat concern. Butter and full-fat cheese likely contribute a high proportion of saturated fat, which may be less suitable for frequent intake.

Method

Dice the red pepper and green pepper very finely.
Cut the pepper pieces to a fine, even dice so they soften quickly and sit neatly in the omelette rather than making it lumpy.
Melt the butter in a non-stick frying pan and soften the peppers for 3-4 minutes.
Keep the heat at medium-low so the butter foams without browning, and stop once the peppers look glossy and just beginning to lose their raw crunch.
Beat the eggs with the yoghurt until smooth, then season lightly if using.
Whisk only until the eggs and yoghurt are fully combined and slightly frothy; overbeating can make the omelette less tender and more bubbly.
Pour the eggs into the pan and cook gently, drawing the mixture towards the centre as it sets.
Lift the cooked edges with a spatula and tilt the pan so the runny egg flows into the gaps, but avoid stirring vigorously or the texture will turn scrambled.
Add the cheese to one side, fold the omelette over and cook for another minute.
Use cheese that is grated or crumbled into an even layer so it melts in time; if the omelette browns too fast, lower the heat before folding.
Slide onto a plate and serve immediately.
Slide it out as soon as the bottom is just set and the top still looks softly glossy, since residual heat will finish the centre on the plate.

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