Mexican omelette

Mexican omelette

Ingredients (serve 2):

  • 4 eggs
  • 1/3 cup milk
  • ¾ cup shredded cheese
  • 1 red capsicum (bell pepper), finely diced
  • 4 green onions, trimmed, thinly sliced
  • ¼ cup flat leaf parsley leaves, finely chopped
  • 20g butter
  • 2 teaspoons olive oil

 

Method:

  1. Whisk eggs, milk, ¼ cup cheese and salt and pepper in a jug.
  2. Combine capsicum, onion, parsley and remaining ½ cup cheese in a bowl.
  3. 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.
  4. Pour in half the egg mixture. Cook for 2 to 3 minutes or 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. Slide onto a plate. Repeat with remaining butter, oil, egg mixture and capsicum mixture.
  7. Serve.
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