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Peppery Cheese Omelette

4 from 1 vote

Spanish omelet with shredded chicken, chives, peppers and mushrooms, on a toasted brioche , with red bell pepper sauce and basil oil.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Recipe CategoryNon-Vegetarian
Served AsBrunch
Servings 1


  • shreded chicken
  • bell peppers
  • 2 egg
  • onion/garlic chives
  • potatoes
  • mushrooms
  • cheese
  • pepper
  • garlic
  • basil oil
  • red bell pepper
  • olive oil


  • Beat two eggs in a bowl, add a little cream or milk, salt and pepper
  • Take a small pan or a tempering pan and add butter to it. slice potatoes and line it in the pan, add chopped garlic, chicken , salt and peppers to it, add freshly ground pepper , and half of the beaten eggs
  • wait for 20 seconds and add the remaining vegetables and chicken and pour the remaining eggs and top it with grated cheese.
  • cook on low flame till its golden brown and finish it off in the grill or oven till the cheese is bubbling and the top is brown
  • For the red bell pepper sauce, roast some bell peppers on the flame and grind it with some oregano and olive oil, salt and paprika
  • Place the omelet on a toasted brioche bread and serve with basil oil and red pepper sauce.

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4 from 1 vote

Amiitesh Amiitesh
Amiitesh Amiitesh

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