Fridge Friend Recipes
Garlic & Herb Cheese and Red Pepper Stuffed Omelette recipe
A fluffy omelette filled with creamy garlic-and-herb cheese, melted mozzarella and sweet orange pepper. It’s a quick, savoury brunch or light lunch with plenty of flavour and a soft, gooey centre.
15 min · Easy · British Jump to method
Ingredients
- 2 Eggs
- 10g Butter
- 1 Orange Pepper
- 50g Philadelphia Garlic & Herbs
- 2 Mozzarella Cheese Slices
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 473 kcal |
| Protein | 25 g |
| Carbohydrates | 11 g |
| Fat | 37 g |
| Saturated fat | 20 g |
| Fibre | 2.8 g |
| Sugar | 6.7 g |
| Sodium | 0.9 mg |
Why this works
A rich, protein-containing omelette that is high in saturated fat and relatively energy dense, with some vitamin C from the pepper.
Protein from eggs and cheese. Provides a solid protein hit to support satiety and muscle maintenance, mainly from the eggs, Philadelphia and mozzarella.
Vitamin C from orange pepper. The orange pepper adds vitamin C and carotenoids, which support immune function and antioxidant intake.
Saturated fat and sodium are notable. Butter, full-fat cheese and flavoured soft cheese make this dish higher in saturated fat and sodium than a lighter omelette.
Method
- Slice the orange pepper into thin strips and tear or slice the mozzarella cheese.
Aim for thin, even strips so the pepper softens quickly and tucks neatly into the omelette without tearing it. If the slices are too thick, they can stay crunchy and make folding awkward.
- Crack the eggs into a bowl, season if desired with salt and black pepper, then whisk until smooth.
Whisk until the whites and yolks are fully combined with no streaks left, as any unmixed egg can cook unevenly and give a patchy texture. A small balloon whisk or fork works well, but stop once it looks uniformly pale yellow rather than frothy.
- Melt the butter in a non-stick frying pan over a medium heat. Add the orange pepper and cook for 2-3 minutes until just softened.
Keep the heat at medium rather than high so the butter foams gently instead of browning too fast. The pepper is ready when it looks slightly glossy and just beginning to slump at the edges, not when it turns mushy.
- Pour in the beaten eggs, tilting the pan so they spread evenly. Cook gently until the base is set but the top is still slightly soft.
Watch for the edges to set first and the centre to stay a little wobbly; that is the point to move on, as residual heat will finish it. If the pan is too hot, the base will brown before the top has a chance to soften.
- Dot the Philadelphia Garlic & Herbs over one half of the omelette, then add the orange pepper and mozzarella cheese slices on top.
Spread the cheese in small spoonfuls or rough dabs so it warms through evenly and does not all ooze out in one place. Leave a clear margin at the edge of the omelette to make folding much easier.
- Fold the omelette over the filling and cook for 1 minute more, just until the cheese starts to melt. Slide onto a plate and serve immediately.
Use a spatula to lift the far edge over the filling in one confident motion, rather than nudging it repeatedly and breaking the egg. A brief extra minute should only soften the cheese, not dry out the omelette or colour the underside too much.
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