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Recipes

Two-Egg Omelet with Red Pepper–Walnut Spread

By Sarah Dickerman and Marissa LippertPhotography by Kimberley Hasselbrink

3.9

(16)

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Two-Egg Omelet with Red Pepper–Walnut SpreadKimberley Hasselbrink

Recipe information

  • Yield

    1 serving

Ingredients

1

tablespoon olive oil

2

large eggs, lightly beaten

Kosher salt, freshly ground black pepper

1

tablespoon Red Pepper–Walnut Spread

Need to make a substitution?

Preparation

  1. Step 1

    Heat oil in an 8" nonstick skillet over medium heat. Season eggs with salt and pepper. Add eggs to skillet and cook, stirring gently with a heatproof spatula, until eggs are lightly scrambled and almost cooked, about 3 minutes. Spread eggs evenly to cover bottom of skillet.

    Step 2

    Using spatula, fold up one-third of omelet. Roll omelet over onto itself, then slide omelet onto a plate. Season with salt and pepper and top with red pepper spread.

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