Good Morning! An easy and delicious roasted potatoes and red peppers omelet that is light and packed with flavors is a real treat for breakfast!
Yesterday, we posted our recipe for roasted potatoes with sweet red bell peppers combined with onions, garlic and crushed red pepper and had about one cup remaining at the end of dinner as leftover.
So we decided to save the leftovers for breakfast the next morning. And this is really terrific to do especially on the weekends, turning some leftovers into delicious omelets! I think it must be an Italian thing? I am not sure, but our Mom made omelets out of everything!
Anyway, we combined the remaining leftover potatoes and peppers with 1 egg and some grated parmigiano cheese, (only enough to coat the entire mixture) to make this quick omelet.
It was so easy and absolutely delicious to have for breakfast. We now make omelets all the time. And, the best part is you can make healthy omelets with your leftovers anytime for any meal! Buon Giorno!
Potatoes and Red Peppers Omelet
- 1 cup remaining potatoes and peppers
- 1 whole egg- lightly beaten
- 2 Tbsp. parmigiano grated cheese
- pinch salt and pepper
- cooking spray
In a medium bowl, combine egg, parmigiana cheese, salt and pepper with remaining leftovers. Mix until well combined and coated with the egg and cheese.
In a small non-stick pan, spray with cooking spray. Heat pan on medium to low heat.
Pour the mixture into the skillet. Lower the heat.
Cook for 2 -3 minutes, or until edges are lightly brown, then flip the omelet over and simmer omelet for another 2 minutes. Remove and serve immediately.