Omelette a la mexican


3 eggs

1 tomato

1/4 onion

1/2Serrano Chile

2 branches cilantro

to tasteSalt and pepper

Oil or margarine


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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