Mexican Omelet
Make 2
An omelet is one of the most useful of all egg dishes, quick and easy to make and
delicious either plain or with a filling. This recipe combines a classic French
omelet with a piquant filling, but you can add whatever filling you like.
- 6 eggs
- 2 tbsp water
- 2 tbsp butter
- chopped parsley to garnish
FILLING
- 2 tbsp olive oil
- 1 onion, finely chopped 1 garlic clove, crushed
- 1 green pepper, cored, seeded, and finely chopped
- 2 ripe tomatoes, peeled, seeded, and finely chopped
- 1 1/2 cups (125 g) thinly sliced mushrooms
- 1/4 tsp Worcestershire sauce
- few drops of Tabasco sauce
- salt and black pepper
STEPS :
- Make the filling: heat the oil in a skillet, add the onion and garlic, and cook
for 5 minutes or until softened. Add the pepper and cook, stirring, for 5 minutes.
- Add the tomatoes and mushrooms and cook, stirring, for 10 minutes. Add the Worcestershire
and Tabasco sauces and salt and pepper to taste and simmer for 5 minutes. Keep warm.
- Beat 3 of the eggs with 1 tbsp of the measured water. Heat an omelet pan or small
skillet and add half of the butter.
- When the butter is foaming, add the eggs and cook over medium heat, pulling back
the edge as the eggs set and tilting the pan to allow the uncooked egg to run to
the side of the pan. Continue until lightly set and golden.
- Spoon half of the filling onto the half of the omelet farthest from the pan handle.
With a narrow spatula, lift the uncovered half of the omelet and flip it over the
filling.
- Slide the omelet onto a warmed plate and garnish with chopped parsley. Make the
second omelet in the same way, reheating the pan before adding the butter.
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