recipe 24: roasted red pepper, spinach, and feta omelet

We had breakfast for dinner earlier this week and it was really good. Another great recipe from the “Williams-Sonoma” Essentials of Healthful Cooking cookbook.


1 red bell pepper
3 teaspoons olive oil
¾ cup loosely packed spinach leaves, stems removed
Kosher salt
Freshly ground pepper
4 egg
2 tablespoons crumbled feta cheese

Roast the red pepper, remove the stem, cut the pepper in half, remove the seeds, ribs, and blackened skin. Cut each half lengthwise into strips. Measure out ½ cup for the omelet filling, reserve remaining for another use.

Combine the roasted pepper strips and 2 teaspoons of olive oil in a frying pan over medium heat. Stir until hot, about 1 minute. Add the spinach, heat until wilted. Transfer mixture to a bowl, add a pinch of salt and grind of black pepper.

In another bowl, whisk together the eggs, 2 tablespoons of water, a pinch of salt and grind of pepper.

Heat a 9 or 10 inch frying pan for 2 minutes over medium heat. Add the remaining teaspoon of olive oil, tilt the pan to coat evenly. Pour the eggs into the center of the pan, reduce heat to medium low. Cook without stirring until the bottom is set, about 10 seconds. Use a heatproof spatula to gently pull the set edges in toward the center, then tilt the pan so that the uncooked egg in the center runs toward the edges. Cook until softly set, about 2 minutes total cooking time.

Spoon the red pepper mixture onto the side of the omelet closest to the handle of the pan. Sprinkle with feta cheese. Use the spatula to fold the third of the omelet closest to the handle over the center third. Then hold the pan by the handle, tilt the pan so that the omelet rolls out onto a plate, seam side down. Cut in half, serve immediately.

Sorry, no personal picture. Although we enjoyed the flavor, my omelet making skills leave a lot to be desired, so it was more of a roasted red pepper, spinach, and feta scramble. Here is a picture from the book of what it’s supposed to look like.