Mexican Omelette recipe

Mexican Omelette

4		eggs
1/3	cup	milk
¾	cup	COON® Mexican style shredded cheese
1		red capsicum; finely diced
4		spring onions; trimmed, thinly sliced
¼	cup	flat leaf parsley leaves; finely chopped
20	g	butter
2	tsp	olive oil

Mexican Omelette recipe image

1	Whisk eggs, milk, ¼ cup cheese and salt and pepper in a jug. Combine capsicum, onion, parsley and remaining ½ cup cheese in a bowl.
2	Heat half the butter and half the oil in a 19cm (base) non-stick frying pan over high heat until sizzling. Reduce heat to medium-low. Pour in half the egg mixture. Cook for 2 to 3 minutes or until egg starts to set.
3	Sprinkle half the capsicum mixture over omelette. Cook for 3 to 4 minutes or until egg is golden and set. Roll up omelette. Slide onto a plate. Repeat with remaining butter, oil, egg mixture and capsicum mixture. Serve.

Servings: 2

Cooking Time: 3 minutes

Recipe Type: Brunch, Eggs, Lunch, More Mexican Recipes, More Omelette Recipes

Tips

Store unused shredded cheese in an airtight bag in the freezer for up to 6 months.

---------------------------------------------------------------------

Search our site