Piperade omelette

Piperade omelette , from Alex Mackay, is a classic omelette from the Basque Region of France filled with sweet peppers and tomatoes
By Alex Mackay
Piperade omelette
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the omlette:

  • 4 tbsp olive oil
  • 1 onion, finely sliced
  • 2 cloves garlic, sliced
  • 1 red pepper, de-seeded and finely sliced
  • pinch cayenne pepper
  • 2 large plum tomatoes
  • 3 large eggs
  • 10 basil

For the tomato coulis:

  • 2 large plum tomatoes
  • 1 tbsp red wine vinegar
  • 4 tbsp extra virgin olive oil
  • 6 basil


1. For the omelette: heat 3 tablespoons of the olive oil in a deep frying pan over a medium heat. Add the onion, garlic and pepper slices, and season with salt and cayenne pepper. Cook for 12-15 minutes until the peppers are soft but not brown. Add the sliced tomatoes, remove from the heat and set aside.

2. Separate 2 of the eggs, putting the whites into a bowl with the third whole egg. Set the 2 yolks aside. Beat the whites and whole egg together until just combined, then add the sliced basil and season with salt and pepper.

3. Heat the remaining 1 tablespoon of olive oil a small non-stick frying pan over a medium heat. Add the pepper mixture and once it is very hot pour over the beaten egg. Stir gently for 2-3 minutes until it starts to set. Turn the omelette and fry for 2-3 minutes more, putting the egg yolks on top for the final minute to gently warm them through.

4. For the tomato coulis: blend the flesh of 1 tomato with the red wine vinegar and olive oil. Cut the flesh of the second tomato into a small dice and mix with the basil. Strain the puree over the top and season with salt and pepper.

5. Cut the omelette in half and serve with the tomato coulis.

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