Multicolored omelette
6 servings
30 minutes
Colorful omelet is a bright embodiment of French culinary art, combining rich colors and flavors. The history of the omelet dates back to ancient times when simple combinations of eggs and vegetables were the basis of the diet. In this recipe, colorful sweet peppers give the dish a cheerful appearance, while pepperoni adds spiciness. The light aroma of marjoram makes the taste more complex and refined. The omelet turns out airy and tender, with sautéed vegetables adding a sweet and slightly spicy note. Perfect for breakfast or a light dinner, it pairs easily with crispy bread and fresh herbs. This dish not only pleases the eye but also offers gastronomic delight.
1
Melt the butter in a pan over low heat. Add finely chopped onion and sauté until soft for 8 minutes. Then add diced peppers, pepperoni, and marjoram. Fry, stirring, for 10 minutes.
- Butter: 50 g
- Onion: 480 g
- Red sweet pepper: 0.5 piece
- Green sweet pepper: 0.5 piece
- Pepperoni: 400 g
- Dried marjoram: 1 teaspoon
- Yellow sweet pepper: 0.5 piece
2
Lightly beat the eggs and pour them over the vegetables. Add salt and pepper. Fry until cooked for about 5 minutes. Transfer to plates and serve.
- Chicken egg: 12 pieces
- Dried marjoram: 1 teaspoon
- Dried marjoram: 1 teaspoon
