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SUNSET® ONE SWEET® Pepper Omelet

Perfect for a weekend breakfast for two!

Makes 2 servings


2 Tbsp butter
6 eggs
1 Tbsp water
2 Tbsp chopped parsley or chives
1/2 pkg Boursin or 4 Tbsp other garlic-herb fresh-style cheese


Cut the peppers into rings and set aside. Crack eggs into a medium bowl add water and whisk to combine, then stir in parsley/chives, and salt and set aside.

Heat a 9″ to 10″ omelet pan on medium-high heat and melt the butter. Sauté peppers for 1 1/2 to 2 minutes until soft. Whisk eggs again and add to pan.

Carefully swirl the pan to spread the eggs evenly over the bottom. In a few seconds, as soon as the eggs begin to set on the bottom, use the spatula to gently push one edge of the egg toward the middle of the pan, while tilting the pan to let uncooked egg run under onto the hot surface. Repeat at different places around the edge until there is only a little uncooked egg left and the top is set. Shake the pan from time to time. This whole procedure will take only a couple of minutes.

Quickly place pinches of cheese over one half of the omelet. Shake the pan again to be sure the omelet is not sticking, and with the aid of the spatula, fold the omelet, enclosing the cheese. Do not overcook at this point; the eggs will continue to cook after the omelet is folded. Slide the omelet onto a warm plate. Cut in half to serve two.