Roasted Red Pepper Omelets Recipes

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ROASTED SWEET RED PEPPER OMELET



Roasted Sweet Red Pepper Omelet image

A warm and hearty twist, this omelet comes to the plate with a robust red color and a delightful fire roasted flavor. Try different toppings, but I have listed my favorites.

Provided by Viki Anderson

Categories     Breakfast

Time 15m

Yield 1 omelet, 1 serving(s)

Number Of Ingredients 7

3 eggs
2 tablespoons red sweet bell peppers, pureed (fire roasted peppers pureed in food processor)
salt, dash
cracked black pepper, to taste
2 ounces cheddar cheese, shredded
2 slices bacon, precooked and crumbled
1 tablespoon sweet onion, sliced and sauteed

Steps:

  • Scramble together: Eggs, Roasted Sweet Red Bell Pepper Puree., Salt, Cracked Black Pepper.
  • Pour into heated skillet (omelet pan) that has been sprayed with cooking spray.
  • Cook until one side is done and turn to finish.
  • Top with: Shredded cheddar cheese, crumbled precooked bacon, sauteed sweet onion.
  • Fold over and remove to plate.
  • Garnish with parsley and a thin slice of sweet red bell pepper.

Nutrition Facts : Calories 665.7, Fat 54.2, SaturatedFat 23.4, Cholesterol 724.9, Sodium 940.4, Carbohydrate 4.3, Fiber 0.5, Sugar 2.7, Protein 38.5

ROASTED RED PEPPER OMELETS



Roasted Red Pepper Omelets image

Roasted red peppers, Muenster cheese and green onions give this breakfast favorite vibrant color and flavor. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

3 eggs
3 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped roasted sweet red peppers
1/4 cup shredded Muenster cheese
2 green onions, chopped

Steps:

  • Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. In a small bowl, whisk the eggs, water, salt and pepper. Add half of egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, add half of the red peppers, cheese and onions on one side; fold other side over filling. Slide omelet onto a plate. Repeat.

Nutrition Facts : Calories 185 calories, Fat 12g fat (5g saturated fat), Cholesterol 331mg cholesterol, Sodium 714mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.

ROASTED RED PEPPERS



Roasted Red Peppers image

Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 2

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 500 degrees.
  • Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
  • Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

EASY ROASTED PEPPERS



Easy Roasted Peppers image

This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.

Provided by FISHLOVE

Categories     Side Dish     Vegetables

Yield 4

Number Of Ingredients 1

6 red bell peppers

Steps:

  • Preheat the oven to 500 degrees F (260 degrees C).
  • Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g

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