Ingredients
Units
Scale
- 10 eggs whisked with a splash of milk or water, 2 - 3 tbs.
- 8 oz. of mozzarella - shredded or cubed
- 1 yellow onion - sliced thin
- 1 red bell pepper - grilled
- 4 - 5 garlic cloves - chopped
- 6 - 10 marinated artichoke hearts - sliced
- 2 tbs. capers
- 1 small tomato - sliced
- 1/2 tsp. salt
- 1/2 tsp. fresh ground black pepper
- 1/2 tsp. red pepper flakes
- 1/2 tsp. dried oregano
- Grated Romano cheese or Parmesan cheese
- Olive oil
Instructions
- Preheat Oven 350 degrees F.
- Carefully grill the red pepper over a flame or in a dry cast iron frying pan until a nice char appears on all sides, then set aside to cool.
- When the red pepper is cooled scrape the char off and slice.
- Heat a large cast iron frying pan with 2 – 3 tbs. of olive oil.
- Add the sliced peppers, onion and chopped garlic and cook until the onions are slightly grilled and the garlic is fragrant. Add the sliced artichoke hearts and the capers to the pan.
- Gently whisk the eggs with a splash of milk.
- Add the mozzarella to the eggs and the seasonings and stir.
- Pour the egg mixture into the pan with the peppers and onions.
- Top with the sliced tomato and freshly grated Romano or Parmesan cheese.
- Cook on the stove top until the omelet gently sets.
- Place in the preheated oven 10 – 12 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
