This is out of this world– truly eating at its best. I wanted to write this recipe down, to be sure to be able to duplicate it.
This has a lot of flavor, but the creaminess in the feta tones down any of the spiciness in the peppers, so this dish just reads as amazingly delicious, and not hot. If you want it hot, add a habanero chile, seeded and chopped, but if you like mild food, fret not about thinking this will be too fiery for you, because it won’t.
We use our own homegrown roasted tomatoes–frozen and chopped up still frozen– in this, but sun-dried ones would work as well. And I suppose you could chop this in a food processor, but I do it by hand, since I am de-seeding the peppers anyway, and it comes together quickly.
I usually make one omelette for two or three people, which is why a third of it looks as it does above. Not the prettiest, but it is efficient, and everyone gets theirs at the same time. The recipe below is for two or three people, but you’ll have some left over filling for a next time or two. I served the omelette here with buttered cranberry walnut toast.
The filling for this omelette is great to have on hand for a quick, fabulous meal anytime. I refrigerate the tomato, pepper, garlic, feta mixture, but I warm it up each time I reuse it, whether for an omelette, or for a terrific appetizer (or snack) on crackers.
1 tablespoon olive oil
1 banana pepper, seeded and diced
2 jalapeños, seeded and diced
1 orange or yellow bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 seranno chile pepper, seeded and diced
2 garlic cloves, minced
1/3 cup sun-dried or roasted tomatoes
1/2 teaspoon sea salt
6 oz of good feta cheese (we use sheep’s milk feta from Trader Joe’s)
1 tablespoon butter
5 large organic eggs
1 tablespoon cream or creme fraiche
Heat olive oil over medium heat, and sauté the pepper, garlic, tomato mixture until everything is tender. Crumble the feta and add it to the mixture, and sauté until the feta begins to melt. Set aside.
Scramble the eggs with the cream or creme fraiche. Melt the butter in a separate pan on medium high. Pour in the egg mixture, and as it starts to set, turn down the heat to medium low. Lift up the egg at the edges of the pan to allow remaining liquid eggs to sizzle into the cavities made by the spatula. Do not stir the eggs!
When eggs are almost done, place some of the pepper/feta mixture on half, and fold the other half over, pressing it down into place. Leave it on the burner, but turn off the heat and let it rest a minute, mingling the flavors, and balancing the respective temperatures of the ingredients.
Cut in half or thirds and enjoy immediately. Refrigerate leftover filling for next time…