Omelette in pepper
3 servings
15 minutes
Eggs in pepper is an exquisite yet simple dish that transforms an ordinary breakfast into a true culinary masterpiece. It originates from European cuisine, where the harmony of flavors and aesthetics of presentation are valued. The bright rings of sweet pepper not only serve as a natural shape for the eggs but also add a light sweetness and juiciness to the dish. The egg white gently envelops the vegetable while the yolk remains rich and creamy. A hint of black pepper's spiciness and the freshness of herbs complete this delicious symphony. This dish requires no complex ingredients but surprises with its vibrant appearance and balanced flavor. Eggs in pepper are perfect for breakfast, brunch, or a light dinner that delights the eye and provides energy for the whole day.
1
Cut one ring 1.5–2 cm wide from each pepper.
- Red sweet pepper: 1 piece
- Green bell pepper: 1 piece
- Orange bell pepper: 1 piece
2
Place 3 rings of pepper on a hot skillet greased with sunflower oil.
- Sunflower oil: 20 ml
- Red sweet pepper: 1 piece
- Green bell pepper: 1 piece
- Orange bell pepper: 1 piece
3
Break one egg into each ring.
- Chicken egg: 3 pieces
4
Remove the cooked eggs from the pan, season with salt and pepper, and sprinkle with herbs to taste.
- Salt: to taste
- Ground black pepper: to taste
- Green: to taste