Fridge Friend Recipes
Curried Red Pepper Cheese Omelette recipe
Fragrant curry paste gives this omelette a warming kick, balanced by creamy cheese and sweet red pepper. It’s a fast, satisfying option with plenty of colour and savoury depth.
15 min · Easy · Indian Jump to method
Ingredients
- 1 tbsp Curry Paste
- 1 medium, diced Orange Pepper
- 5 g Butter
- 2 Eggs
- 30 g, grated Extra Mature Cheese
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 400 kcal |
| Protein | 21 g |
| Carbohydrates | 11 g |
| Fat | 29 g |
| Saturated fat | 12 g |
| Fibre | 2.5 g |
| Sugar | 6 g |
| Sodium | 650 mg |
Why this works
A protein-rich, filling omelette with moderate calories and a relatively high saturated fat and sodium content from cheese, butter and curry paste.
Protein and micronutrients. Eggs and cheese provide a good amount of protein, plus vitamin B12, selenium and phosphorus.
Vitamin C from pepper. Orange pepper contributes vitamin C and carotenoids, supporting immune function and antioxidant intake.
Salt and saturated fat. Extra mature cheese, butter and curry paste can push up saturated fat and sodium, so this is best enjoyed in moderation.
Method
- Soften the orange pepper in butter for 3-4 minutes in a non-stick pan.
Keep the pan over a medium-low heat so the pepper softens without catching, and look for the pieces to turn glossy and slightly tender at the edges rather than browned.
- Stir the curry paste into the pepper and cook for 30 seconds until fragrant.
Stir the paste through the pepper until it darkens slightly and the raw scent lifts; if it starts to stick, lower the heat and add a tiny splash of water to stop it burning.
- Beat the eggs and pour into the pan, swirling to form an even omelette.
Whisk the eggs just until the yolks and whites are fully combined, then tilt the pan at once so the mixture reaches the edges in a thin, even layer without leaving uncooked pools.
- Scatter over the extra mature cheese and cook until almost set, then fold and serve hot.
Watch for the top to go just set with a slight shine before folding, so the cheese melts into the middle without overcooking the eggs and turning them rubbery.
- Season lightly if desired.
Taste first, as the curry paste and cheese can already be salty; if seasoning is needed, add only a pinch so the flavour stays balanced.
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