Orange Pepper Omelette with Greek Coconut Yoghurt recipe

Name: Orange Pepper Omelette with Greek Coconut Yoghurt
Total time: 15 min
Yield: 1 servings
Cuisine: French-inspired
Ingredients: 1 small Orange Pepper; 2 Eggs; 2 tbsp Greek Coconut Yoghurt; 10 g Butter

A soft omelette filled with gently cooked orange pepper and finished with a cool yoghurt spoonful. The sweet, savoury and creamy flavours work beautifully together.

15 min · Easy · French-inspired Jump to method

Orange Pepper Omelette with Greek Coconut Yoghurt

Ingredients

1 servings

1 small Orange Pepper
2 Eggs
2 tbsp Greek Coconut Yoghurt
10 g Butter

Nutrition	Per servingEstimated
Calories	240 kcal
Protein	13 g
Carbohydrates	8 g
Fat	17 g
Saturated fat	9 g
Fibre	2 g
Sugar	6 g
Sodium	150 mg

Why this works

Moderate-energy, protein-rich omelette with some saturated fat from butter and coconut yoghurt; relatively low in carbohydrate and sugar.

Vitamin C from orange pepper. A small orange pepper provides a useful boost of vitamin C and carotenoids, supporting immune function and antioxidant intake.

High-quality protein from eggs. Two eggs contribute complete protein, which supports muscle maintenance and helps increase satiety.

Higher saturated fat content. Butter and Greek coconut yoghurt increase saturated fat, so this dish is less suitable if you are aiming to reduce saturated fat intake.

Method

Slice the orange pepper finely.
Aim for thin, even strips so the pepper cooks quickly and gives a neat, tender bite rather than staying crisp in the finished omelette.
Beat the eggs in a bowl.
Beat only until the yolks and whites are fully blended and the mixture looks uniformly pale yellow, as overwhisking can make the omelette tougher.
Melt the butter in a non-stick frying pan and soften the pepper for 3-4 minutes.
Keep the butter on a low to medium heat and wait until the foaming subsides and the pepper edges begin to soften, not brown, to preserve a sweet flavour.
Pour in the eggs and cook gently until just set.
Reduce the heat just before adding the eggs and lift the edges with a spatula as they set so the uncooked egg can flow underneath without scorching the base.
Fold the omelette and serve with a spoonful of Greek coconut yoghurt on top or on the side.
Slide it onto the plate while the centre is still slightly glossy, as carryover heat will finish the set; if serving with yoghurt on top, add it at the last moment so it stays cool and creamy.

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