Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Roasted Pepper and Mushroom Omelet with Paprika and Dill
To make this omelet and its variations, you will need a nonstick 12-inch skillet with a lid. If your skillet doesn't have a lid, improvise with one from a pot of a similar diameter (such as a Dutch oven) or even large baking sheet. It doesn't have to fit perfectly—it only needs to trap heat in the pan.
4
Servings
Tip
Don't pour the beaten eggs into the skillet too soon. Waiting until the oil begins to smoke indicates the pan is hot enough to cause the eggs to puff up as soon as they're added, creating a light, fluffy texture in the finished omelet.
15 - 30 minutes
Ingredients
-
8
large eggs
-
4
tablespoons fresh dill (finely chopped)
Directions
-
01In a medium bowl, whisk together 8 large eggs, 2 tablespoons fresh dill (finely chopped), 1 teaspoon sweet paprika, 1 medium garlic clove (finely grated) and 1 teaspoon kosher salt.
