Roasted romano peppers, gratin breadcrumbs & feta open omelette

How to Making Recipes Roasted romano peppers, gratin breadcrumbs & feta open omelette using 6 ingredients and 3 steps

Roasted romano peppers, gratin breadcrumbs & feta open omelette - I slow roasted the peppers, adding my lovely gratin breadcrumb recipe. Then served it on a plain omelette with some feta, lush! #dinner #lunch #mainmeal #vegetarian #peppers My breadcrumb recipe: Check out this delicious recipe: Garlic, Parmesan and. In a small bowl, mix together the breadcrumbs, cheese, oregano, parsley, salt and pepper. Cut the red peppers into thin strips and toss with the rest of the ingredients in a bowl, reserving some of the breadcrumbs for a topping. Put the mixture into a gratin or small baking dish.

Salt and pepper to taste ½ cup (or more) cheese such as Mozzarella, Gruyere, Romano, or Parmesan (If using mozzarella, use more.

Whisk cream and eggs in large bowl to blend.

You can have Roasted romano peppers, gratin breadcrumbs & feta open omelette using 6 ingredients and 3 steps. Here is how you cook that.

Ingredients make Roasted romano peppers, gratin breadcrumbs & feta open omelette

1. Prepare 3-4 romano peppers.
2. You need to taste My gratin breadcrumbs.
3. It's 4 eggs 1 for each omelette.
4. It's Feta cheese.
5. It's Pinch salt.
6. It's Olive oil.

Roasted romano peppers, gratin breadcrumbs & feta open omelette step by step

1. Preheat oven to 160. Wash and slice peppers, remove seeds. Drizzle with olive oil. Add to baking tray lined with baking paper. Sprinkle with breadcrumb mixture and a lunch of salt. Slow roast for about 40 mins..
2. When peppers nearly done, make your 4 plain omelettes. Grease a pan with oil, add a beaten egg, cook for 1-2 minutes, flip over and set aside, do the other 3 omelettes. Meanwhile, peppers should be just about done.
3. Plate up and add some crumbled feta on top, yummy!.

Roasted romano peppers, gratin breadcrumbs & feta open omelette - Heat a large skillet to medium-high heat, melt the butter and add the onion and bell pepper along with a pinch of salt and pepper. Nothing fancy, but it makes cauliflower SO delicious - it bursts with flavor! The cheese helps give its flavorful crust on the outside while keeping the vegetable moist on the. Remove the mixture from the heat, and add (while whisking constantly) ½ teaspoon kosher salt, black pepper, nutmeg, ½ cup grated Gruyere and Parmesan. Cook, stirring, until it softens, about five minutes. Trim off the fennel stalks, reserving some of the feathery leaves for garnish. Remove cauliflower from the stalk and slice florets to match the size of the mushrooms. Thank you and good luck