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Two-Egg Omelet with Red Pepper–Walnut Spread

From: bonappetit.com

1 tbsp olive oil
2 large eggs, lightly beaten
Kosher salt, freshly ground black pepper
1 tablespoon Red Pepper–Walnut Spread
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.

Red Pepper–Walnut Relish

A spoonful of this sweet, earthy condiment perks up eggs, grain dishes, and simply prepared proteins.
Makes about 1 cup

¼ cup walnuts
2 red bell peppers (about 1 lb.)
1 clove garlic, grated
1 tablespoon finely chopped fresh mint
1 tablespoon olive oil
1 teaspoon (or more) Aleppo pepper or ½ hot smoked Spanish paprika
½ teaspoon (or more) fresh lemon juice
½ teaspoon pomegranate molasses or balsamic vinegar
Kosher salt and freshly ground black pepper

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8–10 minutes. Let cool; coarsely chop.

Heat broiler. Broil bell peppers on a broilerproof rimmed baking sheet, turning occasionally, until softened and skins are blackened in spots, 20–25 minutes. Transfer bell peppers to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel peppers, seed, and chop.

Toss bell peppers, garlic, mint, oil, Aleppo pepper, lemon juice, pomegranate molasses, and walnuts in a small bowl; season with salt, black pepper, and more Aleppo pepper and lemon juice, if desired.

DO AHEAD: Relish can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.