Omelette à la Mexicaine, or Mexican omelette, is a flavorful and spicy twist on the classic omelette. Here’s a description of how it’s made:
Season with salt and pepper to taste.
tomatoes, and jalapeños until they are soft and slightly caramelized.
Pour the beaten eggs into the skillet, swirling to evenly distribute the vegetables. Cook the omelette, lifting the edges with a spatula and tilting the skillet to allow the uncooked eggs to flow underneath.
Once the eggs are mostly set but still slightly runny on top, sprinkle grated cheese over one half of the omelette. Fold the other half over the cheese and cook for another minute or so, until the cheese is melted and the omelette is cooked through.
Slide the omelette onto a plate and garnish with chopped cilantro and a dollop of sour cream or salsa if desired. Serve hot, with a side of tortillas or toast.
Omelette à la Mexicaine is a delicious and satisfying dish that is perfect for breakfast, brunch, or even a light dinner. The combination of spicy jalapeños, sweet bell peppers, and tangy tomatoes, all wrapped in fluffy eggs and melted cheese, is sure to wake up your taste buds and leave you satisfied.
Ingredients
- 3 eggs
- 1 tomato
- 1/4 onion
- 1/2Serrano Chile
- 2 branches cilantro
- to tasteSalt and pepper
- Oil or margarine
direction
Wash Chop all the vegetables finely
Beat the egg and heat with a tablespoon of unsalted margarine or half a tablespoon of oil
Put the beaten egg in the pan and add the remaining ingredients on top, cook 4 minutes over low heat on each side.
Finishing, serve and enjoy with a delicious coffee.
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