Recipe for Mexican Omelet


4 eggs
1/3 cup milk
2 tbsp. melted butter
3/4 cup shredded cheese
1 coarsely sliced tiny green capsicum
1 finely diced red capsicum
2 finely sliced green onions, trimmed
2 teaspoons extra virgin olive oil
a handful of chopped parsley leaves
chilli flakes (red)
to taste pepper, salt, and oil

1. Combine eggs, milk, 1 cup cheese, and salt and pepper in a mixing bowl. Whisk thoroughly.
2. In a mixing dish, combine the capsicum, onion, parsley, and cheese.
3. In a nonstick frying pan, melt half the butter and half the oil over high heat until sizzling. Reduce the heat to low.
4. Add half of the egg mixture. Cook until the yolk begins to solidify.
5. Top the omelette with half of the capsicum mixture. Cook for 3–4 minutes, or until golden and firm.
6. Make an omelette roll.
7. Transfer to a platter and garnish with parsley leaves before serving.
8. Enjoy!

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