Fridge Friend Recipes
Mozzarella and Cheddar Omelette with Peppers recipe
A fluffy, cheesy omelette with sweet pepper and a savoury finish. It is simple, satisfying and full of familiar flavours.
15 min · Easy · French-inspired Jump to method
Ingredients
- 3 Eggs
- 1/2, diced Orange pepper
- 40 g, grated Mozzarella Cheese
- 30 g, grated Extra Mature Cheddar
- 10 g Butter
- a pinch Salt
- a pinch Black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 483 kcal |
| Protein | 33 g |
| Carbohydrates | 6 g |
| Fat | 34 g |
| Saturated fat | 17 g |
| Fibre | 1.5 g |
| Sugar | 4 g |
| Sodium | 420 mg |
Why this works
A protein-rich, satisfying omelette with moderate calories and high saturated fat, mainly from the cheeses and butter.
High-quality protein. Three eggs plus mozzarella and cheddar provide a substantial amount of complete protein, supporting muscle maintenance and satiety.
Source of vitamin B12 and choline. Eggs are rich in vitamin B12 and choline, which support red blood cell formation and normal brain function.
Vitamin C and carotenoids. Orange pepper adds vitamin C and carotenoids, giving a small antioxidant boost and supporting immune function.
Method
- Dice the orange pepper finely.
Aim for a fine, even dice so the pepper softens quickly and sits neatly in the omelette rather than leaving chunky raw pieces. Keep the pieces roughly the same size to encourage even cooking.
- Heat the butter in a small frying pan and soften the pepper for 3 minutes.
Let the butter foam gently rather than brown, then stir the pepper just often enough to stop it catching on the pan. You want it tender with a little bite and a brighter orange colour, not browned or soggy.
- Beat the eggs with salt and black pepper, then pour into the pan.
Beat only until the yolks and whites are just combined; overbeating can make the omelette tougher. Pour straight in while the pan is still hot so the eggs start to set at once at the edges.
- Cook over a low heat until the base sets, then sprinkle over the mozzarella and cheddar.
Use the lowest heat you can and watch for the edges to turn opaque while the centre still looks slightly glossy. Scatter the cheese evenly so it melts in pockets instead of clumping in one spot.
- Fold the omelette in half and cook for another minute until the cheese melts.
Fold with a spatula in one confident movement while the centre is still softly set, not fully dry. Leave it briefly in the pan so the trapped steam helps the cheese turn gooey without overcooking the eggs.
- Slide onto a plate and serve at once.
Slide the omelette off as soon as it reaches the plate to prevent carryover heat from making it rubbery. Serve immediately while the surface is still glossy and the cheese is still soft and stretchy.
Other Mozzarella Recipes
Cheesy Sausage and Pepper Frittata
30 min · A hearty oven-finished frittata packed with cooked sausages, sweet orange pepper and plenty of melted cheese. It’s golden, savoury and ideal for a satisfying brunch or light supper.
Stuffed Orange Pepper with Sausage, Egg and Cheese
35 min · A hearty baked stuffed pepper packed with cooked sausage, melted cheese and a rich egg filling. The orange pepper turns sweet and tender in the oven, while the cheddar and mozzarella create a golden, savoury finish.
Garlic and Herb Sausage Bake with Cheesy Yoghurt Dressing
25 min · Juicy cooked sausages are baked with sweet orange pepper and finished with a creamy garlic and herb yoghurt dressing and a bubbling cheese topping. It’s a quick, comforting traybake with plenty of savoury flavour.
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