Omelette with peppers and provola, very easy to prepare, with sautéed peppers and diced provola… a rustic and tasty dish, also great to serve alongside appetizers, with cold cuts, cheeses, or vegetables. It can be made in a few minutes, then baked as I did, or cooked in the classic pan. Try this recipe, it’s really easy and delicious!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Oven, Stove
- Seasonality: Summer, Autumn
- Energy 237.27 (Kcal)
- Carbohydrates 4.68 (g) of which sugars 3.72 (g)
- Proteins 18.06 (g)
- Fat 16.04 (g) of which saturated 8.57 (g)of which unsaturated 6.10 (g)
- Fibers 1.73 (g)
- Sodium 559.64 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 peppers
- 2.6 oz provola
- 4 eggs (medium)
- parsley
- 1 clove garlic (optional)
- extra virgin olive oil
- salt
- pepper
Tools
- Cake pan 7-8 inches
- Pan
- Parchment paper
- Bowl
- Hand whisk
Preparation
Wash and clean the peppers by removing the seeds and inner filaments. Cut them into strips, place them in a pan with a drizzle of oil, a pinch of salt, and a clove of garlic if you like.
Cook them over high heat for 4-5 minutes, then turn off and let them cool (1).
Cut the provola into small cubes.
Break the eggs into a bowl, add salt, pepper, and a bunch of chopped parsley. Beat well with a whisk (2). If you like, you can also add grated Parmesan or a splash of milk.
Once cooled, add the peppers and provola. Mix to distribute them in the eggs.
Line the cake pan with slightly damp parchment paper and pour in the mixture (3).
Place everything in a fan oven at 356-374°F and cook for about 20 minutes, or until the eggs have set and a slight crust has formed.
The omelette with peppers and provola is ready, remove it from the cake pan and serve hot or warm, cut into wedges.
Tips and Notes
You can use different types of peppers, in this case, I used horn peppers.
You can replace provola with scamorza (even smoked) or other semi-hard cheeses.
You can add additional herbs, such as thyme or marjoram.
If preferred, you can cook the omelette in a pan, with oil or butter.
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