Omelette

Begin with putting the red bell pepper directly on the stove to charcoal and leave it until all of its skin turn black and it shrinks a bit. After it's done, put it in an ice bath to cool, then start peeling all the black skin. Chop finely and leave it on the side.

Crack the eggs in a bowl, add the goat cheese, mustard, salt, pepper and the chopped red bell pepper.

Heat the pan with 1 tsp of olive oil and then add the egg mixture. You could have it scrambled and keep mixing it in the pan until it's done or you could wait until it settles and flip it to have the circular shape.

When it gets a golden color, transfer it to a plate and decorate it with the chopped parsley. Bon Appetit.