Mexican omelette
- Clover
- Jan 8, 2016
- 1 min read
Ingredients 30 ml olive oil ½ small onion, chopped ¼ green pepper, chopped 5 eggs 2 tbsp (30 ml) Clover Full Cream Milk 3 tbsp (40 g) corn kernels, cooked 1-2 small red chillies, sliced salt and black pepper 1 tbsp (15 ml) olive oil 2 tbsp (30 ml) Clover Mooi River Butter 3 tbsp (40 g) Clover Cheddar Cheese, grated coriander leaves
Method Heat the oil in a pan and fry the onions for 2 minutes.
Add the green pepper and cook for another minute.
Whisk the eggs and milk in a bowl and stir in the onion mixture, corn and chillies.
Season with salt and pepper to taste.
Heat half of the butter and oil in a pan until it foams.
Pour half of the egg mixture into the pan.
Leave for 30 seconds and draw the cooked edges slightly towards the middle, tipping the pan to allow the uncooked omelette mixture to run to the edges.
Once the omelette is almost set sprinkle cheese over the top.
Fold omelette and slide out onto a serving plate.
Garnish with fresh coriander leaves.
Heat the remaining oil and butter and repeat for the second omelette.
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