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Two-Egg Omelet with Red Pepper–Walnut Spread

Two-Egg Omelet with Red Pepper–Walnut Spread


  • 2 large eggs, lightly beaten
  • Kosher salt, freshly ground black pepper

Recipe Preparation

  • 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.

  • 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.

Recipe by Sara Dickerman + Marissa Lippert,Photos by Kimberley HasselbrinkReviews Section