Sweet Pepper Mini Omelets

A classic breakfast omelet served with a colorful
Sweet Pepper Mini Omelets
2 cups filling ingredients of choice (see below for ideas)
6-8 large eggs
6-8 tablespoons milk
3 large plump sweet bell peppers, variety colors
1 large red onion
1-2 tablespoons butter

Proportions are approximate to serve 6 people. Servings depend upon size of pepper
ring and how full you will it with filling ingredients. Plan approximately 1 egg, 1
tablespoon milk, and 2-4 tablespoons filling to fill 2 pepper rings.

Prepare filling ingredients; set aside. Whisk together eggs and milk, set aside.

Wash peppers. Slice peppers and onion into 1/2-inch rings; carefully remove seeds from
peppers; separate onion rings (use the largest ring, chop remaining to use as filling).

Heat non-stick griddle to medium; brush griddle with butter, place pepper and onion
rings on hot griddle. Partially fill ring with filling ingredients of choice (note – cooked
filling ingredients may be placed on top of cooked mini omelets rather than cooking
them inside the egg if preferred). Using a pancake turner or a butter knife, hold rings
snugly against the surface of the griddle as you carefully pour a thin layer of egg
mixture into the ring and allow it to set up (few seconds), continue to fill ring with egg;
salt and pepper to taste. Reduce heat as needed to prevent burning; continue to cook
until top of omelet is set. Alternate method, cook until egg is mostly set, carefully turn
and cook opposite side. Sprinkle with cheese and additional cooked filling ingredients.

Filling Ideas:
I prefer to pre-cook meats and vegetables to ensure all ingredients are fully cooked for
safety and to help reduce moistness. Below are a few combinations I have enjoyed or
that I collected and mean to try! Experiment with your own combination of meat, cheese,
veggies and fruit.

Smoked salmon with Swiss cheese

Bacon, Swiss cheese and tomatoes

Spinach, bacon and crumbled Feta cheese

Mushrooms (portabella, button or other mushrooms of choice) and Mozzarella

Jalapenos, cooked spinach with salsa topping

Crumbled bacon, diced mushrooms, diced tomatoes and Cheddar cheese


Asparagus and Monterey Jack cheese

Chopped fresh basil, sautéed tomatoes

Onion, sweet corn, pepper, cheese

Flaked crab meat and avocado

Sun-dried tomato, basil pesto, smoked Mozzarella cheese

Ground beef, garlic, onion, Cheddar cheese

Apples and Brie cheese

Caramelized onion and spinach

Green chilies and Monterey Jack cheese

Artichoke hearts sautéed with garlic, seasoned with Feta

Turkey, tomato and avocado

Fresh basil, sautéed tomatoes, Mozzarella cheese, sausage

Spinach and pine nuts

Havarti cheese with diced portabella mushroom

Crabmeat or shrimp and avocado

Sausage, avocado, Monterey Jack cheese

Spinach, garlic and cream cheese

Blue cheese, caramelized pear slices and toasted pecans

Sliced pimiento-stuffed green olives

Caramelized onion with pancetta

Chili and cheese

Smoked salmon, cream cheese, red onion, dill and capers

Roasted vegetables, caramelized onions and Gouda cheese

Leftover meatloaf

Pizza toppings: pepperoni spinach, mushrooms, prosciutto, olives, artichokes,


Sliced strawberries, cream cheese, sprinkled with powdered sugar

Sautéed tomatoes: peel and chop tomatoes, fry until soft and pulpy

Fresh herbs: parsley, basil, dill, tarragon, chives, thyme




Cream cheese

For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
Facebook www.facebook.com/DairyUTNV

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