Mexican-style omelette
This spiced Mexican-style omelette is really easy to make, ready in juts 10 minutes. Serve it with flatbread and a crispy salad. You can add some grated cheese, if dairy is not an issue for you.
Ingredients
Method
- In a small bowl lightly whisk the eggs with the oregano and salt.
- Finely slice the spring onions and chilli.
- Heat the oil in a frying pan and fry the spring onion and chilli for a minute then add the tomatoes, cumin and paprika. Gently sauté, under cover, for 5 minutes until tender. Add the coriander and transfer the mixture to a bowl, cover to keep warm.
- Clean out the pan, then lightly oil it and pour in the egg mixture. Let it spread out evenly. Cook for a couple of minutes, until the surface has almost set.
- Meanwhile, peel the avocado and cut the flesh into thin slices. Squeeze some lime juice on top to prevent discolouring.
- Spoon the tomato mixture on top, mainly on one half, then add the avocado slices and a couple of jalapeño slices. You can also add some grated cheese too at this point.
- Turn the other half of the omelette over and cook for another minute or so.
- Slide the omelette onto a plate and serve with salad.