The first time I made a French omelette with piperade, I had some peppers of all colors and a bit of sour cream in the fridge. It was morning, and I wasn't in the mood for complicated recipes. I liked the idea of piperade, which is sautéed peppers with onions and tomatoes, so I decided to combine them into a rolled omelette, typically French, unlike the American one I usually made. It's not complicated, but it's a step up from a simple omelette.
Quick Info
Total Time: about 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 1-2, depending on whether you serve it plain or with other dishes
Difficulty: easy-medium
Recipe Type: breakfast or brunch
Ingredients
2 eggs
salt
pepper
a bit of sour cream (about 1 tablespoon)
1 red pepper
1 green pepper
1 yellow pepper
1 small onion
a few tablespoons of tomato coulis (or peeled, seedless, finely chopped tomatoes)
olive oil
garlic (optional, to taste)
hot pepper paste (to taste, for a bit of heat)
Herbes de Provence (or a mix of dried herbs)
Instructions
1. Wash the peppers and onion, peel them, and cut them into long strips, about the width of a pinky finger. If using garlic, peel and finely chop it.
2. In a non-stick skillet, add a little olive oil. Once heated, add the onion, peppers, salt, pepper, and garlic (if using). Sauté over medium heat for 4-5 minutes until the peppers and onion soften but don’t brown too much.
3. Add the chopped tomatoes or tomato coulis. Let it simmer for another 4-5 minutes to reduce the liquid slightly. If you like it spicier, add a bit of hot pepper paste. Finally, add the Herbes de Provence and adjust the salt and pepper. Turn off the heat and keep the piperade warm.
4. For the omelette, crack two eggs into a bowl, add salt, pepper, and a tablespoon of sour cream. Whisk well with a fork or a small whisk until combined.
5. In a clean skillet, add a few drops of olive oil over low heat. When it’s slightly heated, pour in the beaten eggs. Let them cook for 1-2 minutes until they start to set around the edges but are still a bit runny in the center.
6. Using a flexible spatula (or a silicone one if you have it), gently pull the edges of the omelette away and bring the unset egg from the outside toward the center to cook evenly without drying out.
7. When the omelette is almost set but still soft in the middle, place the piperade in a line down the center.
8. Roll the omelette: lift one edge over the filling, then using the skillet and spatula, slowly roll it onto a plate so it’s completely rolled up. If it doesn’t come out perfectly, that’s okay; the important thing is that it’s still soft inside.
9. On top, you can add a spoonful of leftover piperade or some fresh herbs if you have them.
Why I Make This Recipe Often
I like it because it’s quick and more nourishing than a plain omelette. The piperade can be made with whatever I have in the fridge and doesn’t require precision. The omelette stays soft and doesn’t dry out, making it great for breakfast or a quick lunch.
Tips and Variations
Tips
The best omelette comes from a ceramic or non-stick skillet.
Don’t leave the omelette on the heat too long to avoid drying it out.
The piperade can be made in advance, even a day ahead.
Substitutions
The sour cream in the eggs can be skipped, but it adds creaminess.
Instead of Herbes de Provence, you can use parsley or basil.
If you don’t have all types of peppers, use what you have.
Variations
You can add cheese or mushrooms to the piperade if you like.
If you want a heartier omelette, add more filling.
Serving Ideas
It goes well with toasted bread.
It can be served alongside a simple green salad.
Frequently Asked Questions
1. Can I use only red peppers if I don’t have yellow/green?
Yes, use whatever peppers you have on hand. The flavor will be slightly different, but the result will still be good.
2. Can I use milk instead of sour cream?
Milk works, but the omelette will be a little less creamy. The sour cream helps with the soft texture.
3. What should I do if the omelette tears while rolling?
No problem. Place the filling as centrally as possible and try to roll it as best you can. If it still tears, you can fold it like a regular omelette.
4. Can the piperade be stored in the fridge?
Yes, the piperade keeps well for 1-2 days in the fridge in a covered container.
5. Do I have to use Herbes de Provence?
No. If you don’t have them, you can skip them or replace them with dried or fresh herbs of your choice.
Nutritional Values (Estimate)
Per serving: approximately 220-280 kcal, depending on how much oil and sour cream you use. Protein: 12-14 g. Fat: 16-20 g. Carbohydrates: 8-10 g (more if you add more vegetables or serve with bread). These values are approximate and can vary based on ingredients.
Storage and Reheating
The French omelette with piperade doesn’t keep well for more than a few hours. If you have leftovers, store them in the fridge, covered, for up to a day. It can be reheated in the microwave or in a skillet, but the texture won’t be as soft as when freshly made. The piperade can be stored separately for 1-2 days in a sealed container.
That’s it. It’s a simple recipe with a clear taste of peppers and a soft omelette, perfect for when you want something a little different for breakfast or brunch.
Quick Info
Total Time: about 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 1-2, depending on whether you serve it plain or with other dishes
Difficulty: easy-medium
Recipe Type: breakfast or brunch
Ingredients
2 eggs
salt
pepper
a bit of sour cream (about 1 tablespoon)
1 red pepper
1 green pepper
1 yellow pepper
1 small onion
a few tablespoons of tomato coulis (or peeled, seedless, finely chopped tomatoes)
olive oil
garlic (optional, to taste)
hot pepper paste (to taste, for a bit of heat)
Herbes de Provence (or a mix of dried herbs)
Instructions
1. Wash the peppers and onion, peel them, and cut them into long strips, about the width of a pinky finger. If using garlic, peel and finely chop it.
2. In a non-stick skillet, add a little olive oil. Once heated, add the onion, peppers, salt, pepper, and garlic (if using). Sauté over medium heat for 4-5 minutes until the peppers and onion soften but don’t brown too much.
3. Add the chopped tomatoes or tomato coulis. Let it simmer for another 4-5 minutes to reduce the liquid slightly. If you like it spicier, add a bit of hot pepper paste. Finally, add the Herbes de Provence and adjust the salt and pepper. Turn off the heat and keep the piperade warm.
4. For the omelette, crack two eggs into a bowl, add salt, pepper, and a tablespoon of sour cream. Whisk well with a fork or a small whisk until combined.
5. In a clean skillet, add a few drops of olive oil over low heat. When it’s slightly heated, pour in the beaten eggs. Let them cook for 1-2 minutes until they start to set around the edges but are still a bit runny in the center.
6. Using a flexible spatula (or a silicone one if you have it), gently pull the edges of the omelette away and bring the unset egg from the outside toward the center to cook evenly without drying out.
7. When the omelette is almost set but still soft in the middle, place the piperade in a line down the center.
8. Roll the omelette: lift one edge over the filling, then using the skillet and spatula, slowly roll it onto a plate so it’s completely rolled up. If it doesn’t come out perfectly, that’s okay; the important thing is that it’s still soft inside.
9. On top, you can add a spoonful of leftover piperade or some fresh herbs if you have them.
Why I Make This Recipe Often
I like it because it’s quick and more nourishing than a plain omelette. The piperade can be made with whatever I have in the fridge and doesn’t require precision. The omelette stays soft and doesn’t dry out, making it great for breakfast or a quick lunch.
Tips and Variations
Tips
The best omelette comes from a ceramic or non-stick skillet.
Don’t leave the omelette on the heat too long to avoid drying it out.
The piperade can be made in advance, even a day ahead.
Substitutions
The sour cream in the eggs can be skipped, but it adds creaminess.
Instead of Herbes de Provence, you can use parsley or basil.
If you don’t have all types of peppers, use what you have.
Variations
You can add cheese or mushrooms to the piperade if you like.
If you want a heartier omelette, add more filling.
Serving Ideas
It goes well with toasted bread.
It can be served alongside a simple green salad.
Frequently Asked Questions
1. Can I use only red peppers if I don’t have yellow/green?
Yes, use whatever peppers you have on hand. The flavor will be slightly different, but the result will still be good.
2. Can I use milk instead of sour cream?
Milk works, but the omelette will be a little less creamy. The sour cream helps with the soft texture.
3. What should I do if the omelette tears while rolling?
No problem. Place the filling as centrally as possible and try to roll it as best you can. If it still tears, you can fold it like a regular omelette.
4. Can the piperade be stored in the fridge?
Yes, the piperade keeps well for 1-2 days in the fridge in a covered container.
5. Do I have to use Herbes de Provence?
No. If you don’t have them, you can skip them or replace them with dried or fresh herbs of your choice.
Nutritional Values (Estimate)
Per serving: approximately 220-280 kcal, depending on how much oil and sour cream you use. Protein: 12-14 g. Fat: 16-20 g. Carbohydrates: 8-10 g (more if you add more vegetables or serve with bread). These values are approximate and can vary based on ingredients.
Storage and Reheating
The French omelette with piperade doesn’t keep well for more than a few hours. If you have leftovers, store them in the fridge, covered, for up to a day. It can be reheated in the microwave or in a skillet, but the texture won’t be as soft as when freshly made. The piperade can be stored separately for 1-2 days in a sealed container.
That’s it. It’s a simple recipe with a clear taste of peppers and a soft omelette, perfect for when you want something a little different for breakfast or brunch.