Cornmeal-crusted stuffed omelet

Name: Cornmeal-crusted stuffed omelet
Ingredients: 2 red bell peppers; 5 teaspoons oil; 5 level teaspoons cornmeal; 5 eggs; 15 g fresh parsley; 150 g grated cheese; 1 teaspoon salt; 1/2 teaspoon ground pepper

Appetizers - Cornmeal-crusted stuffed omelet by Gianina I. - Recipia

The cornmeal-crusted stuffed omelet starts with a teaspoon of cornmeal browned in oil for a few seconds, then each egg gets peppers and cheese. Once the egg has set, I fold it and slide it onto a serving plate; the crust stays thin, and I like the peppers cut into small cubes, about the size of a pea, with the pieces visible in every serving. Prep: 15 minutes. Cook: 24 minutes. Total: 39 minutes. Servings: 5. About 250 kcal and 14 g of protein per serving.

Ingredients

2 red bell peppers
5 teaspoons oil
5 level teaspoons cornmeal
5 eggs
15 g fresh parsley
150 g grated cheese
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Remove the stems and seeds from the peppers, wash them, and cut them into small cubes. 2. Cook the peppers in a nonstick skillet without oil for 8 minutes, until softened. Chop the parsley, grate the cheese, and beat the eggs in a bowl. 3. For each omelet, put 1 teaspoon of oil and 1 level teaspoon of cornmeal in a small nonstick pan. Fry the cornmeal for 10 seconds, then pour in one beaten egg. 4. Cook the omelet over low heat for 3 minutes, until the egg sets. Top with one-fifth of the peppers and parsley and 30 g of cheese. Divide 1 teaspoon of salt and 1/2 teaspoon of pepper among the 5 omelets, sprinkling a little over each one. Fold the omelet and transfer it to a serving plate. Repeat steps 3 and 4 for the other 4 eggs.

Notes

I serve them with a tomato salad. Choose red bell peppers with thick flesh and smooth skin; very thin ones soften quickly and are harder to cut into cubes. If the peppers release a lot of liquid in the pan, keep cooking them until it evaporates before you start the omelets. When cooking for a larger group, I start making them close to serving time, since they cook one at a time and the crust softens if they sit. For a dairy-free version, use 150 g of vegan cheese that melts. The dish contains eggs and dairy. Store in the fridge in a sealed container for up to 3 days and reheat in a dry skillet over low heat.