Roasted pepper and oregano omelette

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Bell peppers100 g
• Dried oregano1 pinch
• Primo sale cheese30 g
• Extra virgin olive oil1 teaspoon
• Bread1
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Wash the pepper, remove the stem, seeds and white membranes and cut it into thin strips; dice the primo sale cheese into pieces of about 1 cm.
2. Heat the oil in a non-stick frying pan over high heat and cook the peppers for 6 minutes, stirring often, until soft and lightly charred at the edges.
3. Meanwhile beat the eggs and egg white with a pinch of salt and the oregano.
4. Turn the heat to medium-low, pour the eggs over the peppers, add the cheese, cover and cook for 3 minutes, until the omelette is set and the cheese has softened.
5. Fold the omelette in half and serve with the toasted bread.