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Breakfast
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Rezha Pepper Omelet

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25min

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2 servings

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This traditional Balkan breakfast dish is a delightfully crispy and flavorful omelet filled with aromatic rezha peppers. Made with just a few simple ingredients, this quick and easy recipe is perfect for a hearty morning meal. The thinly beaten eggs are combined with finely chopped peppers and cooked until golden brown, resulting in a satisfying omelet with a delightful crunch. Serve hot with a side of fresh vegetables or crusty bread for a complete breakfast experience.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
1 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Ingredients

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Steps

Read instructions and get ready to cook

1
Chop peppers

Finely chop the rezha peppers, discarding the stems and seeds.

2
Beat eggs

In a bowl, beat the eggs until well combined.

3
Add peppers and seasonings

Add the chopped rezha peppers, salt, and black pepper to the beaten eggs. Mix well.

4
Heat oil

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.

5
Pour egg mixture

Pour half of the egg mixture into the hot skillet, tilting the pan to spread it evenly.

6
Cook omelet

Cook the omelet for 2-3 minutes until the bottom is golden brown and the edges are crispy.

7
Flip omelet

Using a spatula, carefully flip the omelet and cook the other side for an additional 1-2 minutes until golden brown.

8
Remove from pan

Remove the cooked omelet from the pan and set aside.

9
Repeat process

Heat the remaining 1 tablespoon of olive oil in the skillet and repeat the process with the remaining egg mixture.

10
Cut and serve

Cut the omelets into wedges and serve hot.

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