Omelette with baked pepper and pesto sauce
1 serving
15 minutes
Omelet with roasted peppers and pesto sauce is a refined and aromatic dish that embodies the essence of French cuisine. Tender eggs whipped with milk transform into an airy texture, enveloping sweet roasted peppers and the rich herbal flavor of pesto. This omelet is perfect for a morning breakfast or light lunch, combining tenderness with the sweet notes of vegetables and the freshness of basil. The French love to add herbs and sauces to create a balance of flavors, while pesto adds Mediterranean depth to the dish. It pairs wonderfully with fresh bread, green salad, or a glass of white wine, turning an ordinary breakfast into a refined gastronomic delight. It's easy to prepare and the result exceeds expectations!
1
The pepper needs to be roasted beforehand. First, wash it, clean out the insides, and coat it with half a tablespoon of olive oil. Cut it in half and place it on a baking sheet lined with foil (for easier cleaning), and forget about it for 20-30 minutes. Of course, it's better to do this the night before and you can roast not just one but several at once.
- Olive oil: 1 tablespoon
- Bell pepper: 1 piece
2
Place the pepper in a heated pan with olive oil and warm it slightly.
- Olive oil: 1 tablespoon
- Bell pepper: 1 piece
3
We beat the egg with milk.
- Chicken egg: 2 pieces
- Milk: 200 ml
4
Add a tablespoon of pesto sauce to the pepper. If you know you won't use the sauce for anything else besides the omelet, you can spread it from the jar into a zip bag in an even layer and throw it in the freezer. Then you can take it out and break off the needed amount for the omelet:)).
- Pesto: 1 tablespoon
5
Mix everything quickly and pour with the milk-egg mixture.
- Chicken egg: 2 pieces
- Milk: 200 ml
6
Cook on low heat for 7 minutes.
