Red bell pepper and red onion omelette (Serves 2)

September 12, 2018

When I lived at my parents house, this was my go to on them hangover mornings.  I would open the fridge and grab whatever was there and through it into an omelette.  They are one of the most easiest and satisfying breakfast meals, and they always hit the spot.  I’ve refined it over the years to lighten up the calories.  I’m not in my 20’s anymore with that supersonic metabolism.



  • 4 x Large free range eggs,

  • 1 x large red onion,

  • 1 x red bell pepper,

  • Seasoning as required,

  • Pinch of chopped parsley,

  • 1 x avocado,

  • 2 tbsp of freshly grated parmesan (optional),

  • Olive Oil to fry.


  1. Slice the red onion finely and add to a non stick pan with some oil,

  2. Allow to soften, but not burn before adding the peppers,

  3. Follow suit with the peppers and allow to soften,

  4. Beat the eggs in a bowl with some seasoning and then tip into the pan,

  5. Add the optional parmesan on top if you desire,

  6. Allow the egg to cook for a few minutes,

  7. With a spatular, take a side of the omelette and start rolling, any excess egg will flow through.  In essence you want to roll into a long sausage shape and then cook a few minutes longer,

  8. Place onto a plate and allow to rest for a minute whilst you prepare the avocado,

  9. Take the avocado and slice into two pieces, remove the stone and then place onto a clean plate,

  10. Cut the omelette into two and place one portion on the plate by the avocado,

  11. Sprinkle some parsley, oil (if you like) and some chilli flakes.





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