Fire Roasted Sweet Pepper Omelet

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Fire Roasted Sweet Pepper Omelet



Filling and delicious, this omelet is more brunch and lunch than breakfast. It is super easy to make for a healthy, light dinner. For the vegetarian (lacto-ovo) this Mediterranean style omelet will be a weekly go-to.

The flavor layering of the sweet Florinas Peppers and the earthy, herbaceous taste of Greek olives are magical together. The flavors become more complex with the addition of the sharp cheddar cheese.

Keep the white wine out. For those times that this omelet moves up the meal chain from breakfast, we found that a Pinot Blanc or Chardonnay are the ideal accompanying beverage. 



  • 2 Tbsp Tassos® Extra Virgin Olive Oil
  • 1 jar Tassos® Fire Roasted Whole Sweet Florinas Peppers, diced
  • ¼ medium sweet onion, diced
  • ¼ cup white wine
  • 2 large eggs
  • 2–3 Tbsp milk
  • 1 tsp garlic power
  • salt and pepper to taste
  • ¼ cup shredded sharp cheddar cheese
  • Tassos® Pimiento Stuffed Olives (or your choice)

Cooking Directions


In a small skillet, add 1 Tbsp extra virgin olive oil over medium-high heat. Sauté diced fire roasted peppers and onion until the onion begins to soften, approx. 8 minutes. Slowly add white wine and reduce, approx. 3–4 minutes.

Preheat a medium nonstick frying pan over medium-high heat and coat with remaining extra virgin olive oil.

Beat eggs, milk, garlic powder, salt, and pepper together until smooth. Pour into prepared skillet and reduce heat slightly. Cook until the top of the eggs is set but still malleable. Distribute sautéed pepper and onion mixture in the center of the eggs, top with cheese, and then use the spatula to fold up the sides of the omelet. Cover and continue cooking until omelet is done.


Plate warm and top with a sprinkling of shredded cheddar and garnish with Tassos® Pimiento Stuffed Olives (or any of your favorites!).


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