Confetti Faux Omelette Scramble


Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009)

Serves 2

Omelette party! Eggs made with the sous vide technique using SousVide Supreme water oven.


  • 5 large eggs
  • 1 tablespoon (15 g) unsalted butter
  • 2 tablespoons (30 ml) finely diced (cooked) red bell pepper
  • 2 tablespoons (30 ml) finely diced (cooked) green bell pepper
  • 2 tablespoons (30 ml) finely diced (cooked) yellow bell pepper
  • 2 tablespoons (30m l) finely diced (cooked) white onion
  • salt and pepper to taste


  1. Fill and preheat the SousVide Supreme water oven to 167F/75C.
  2. In a bowl, beat the eggs until frothy.
  3. Add the cooked peppers and onion and season the mixture with salt and pepper.
  4. Pour the mixture into a food-grade, cooking pouch, press out as much air as possible with your hands, and seal only.  (Do not attempt to vacuum seal liquids using a suction vacuum sealer.)
  5. Submerge and cook for 10 to 15 minutes, removing once or twice during the cooking period to gently massage the pouch.
  6. Serve immediately.
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