Mexican Omelette Recipe | Breakfast Care

  • 4 eggs
  • 1/3 cup milk
  • 2 tablespoon butter
  • 3/4 cup cheese, shredded
  • 1 small green capsicum, finely diced
  • 1 red capsicum, finely diced
  • 2 green onions, trimmed, thinly sliced
  • 2 teaspoons olive oil
  • A handful of parsley leaves, chopped
  • Red chilli flakes
  • Pepper to taste
  • Salt to taste
  • Oil

1. In a bowl, add eggs, milk, cup cheese and salt and pepper. Whisk well.
2. Add capsicum, onion, parsley and cheese in a bowl.
3. Heat half the butter and half the oil in a non-stick frying pan over high heat until sizzling. Reduce heat to medium-low.
4. Pour in half the egg mixture. Cook until egg starts to set.
5. Sprinkle half the capsicum mixture over omelette. Cook for 3 to 4 minutes or until egg is golden and set.
6. Roll up omelette.
7. Slide onto a plate, top with parsley leaves and serve.
8. Enjoy!

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