Mexican-style omelette
- 14 Apr 2025
- Cook time 12 min
- Prep time 5 min
- 1 Servings
- 9 Ingredients
Ingredients:
1 red pepper
80g
2 shallots
100g
2 red hot chili peppers
80g
2 eggs
100g
1 tbsp milk (1% fat)
16g
salt & pepper to taste
1 tsp vegetable oil
5g
2 tsp coriander leaves
6g
1 tsp lime juice
5g
Instructions:
1. Prepare the Ingredients:
- Dice the red bell pepper.
- Finely chop the shallots and red hot chili peppers.
- Chop the coriander leaves.
- Crack the eggs into a small bowl and add the milk. Season with a pinch of salt and pepper, then whisk the mixture until well combined.
- Dice the red bell pepper.
- Finely chop the shallots and red hot chili peppers.
- Chop the coriander leaves.
- Crack the eggs into a small bowl and add the milk. Season with a pinch of salt and pepper, then whisk the mixture until well combined.
2. Cook the Vegetables:
- Heat the vegetable oil in a non-stick skillet over medium heat.
- Add the diced red bell pepper, chopped shallots, and red hot chili peppers to the skillet.
- Sauté for about 3-5 minutes, or until the vegetables are softened and slightly caramelized. Stir occasionally to ensure even cooking.
- Heat the vegetable oil in a non-stick skillet over medium heat.
- Add the diced red bell pepper, chopped shallots, and red hot chili peppers to the skillet.
- Sauté for about 3-5 minutes, or until the vegetables are softened and slightly caramelized. Stir occasionally to ensure even cooking.
3. Cook the Omelette:
- Spread the sautéed vegetables evenly in the skillet.
- Pour the whisked egg mixture over the vegetables.
- Gently tilt the skillet to ensure the egg mixture covers the vegetables evenly.
- Use a spatula to occasionally lift the edges of the omelette, allowing the uncooked egg to flow underneath.
- Spread the sautéed vegetables evenly in the skillet.
- Pour the whisked egg mixture over the vegetables.
- Gently tilt the skillet to ensure the egg mixture covers the vegetables evenly.
- Use a spatula to occasionally lift the edges of the omelette, allowing the uncooked egg to flow underneath.
4. Finish and Serve:
- When the omelette is almost set but still slightly runny on top, sprinkle the chopped coriander leaves over it.
- Add the lime juice evenly across the omelette for a fresh, tangy flavor.
- Cook for another minute until the eggs are fully set but still soft, then fold the omelette in half.
- When the omelette is almost set but still slightly runny on top, sprinkle the chopped coriander leaves over it.
- Add the lime juice evenly across the omelette for a fresh, tangy flavor.
- Cook for another minute until the eggs are fully set but still soft, then fold the omelette in half.
5. Plate and Enjoy:
- Slide the omelette onto a plate.
- Serve hot, optionally garnished with extra coriander leaves and an additional wedge of lime.
- Slide the omelette onto a plate.
- Serve hot, optionally garnished with extra coriander leaves and an additional wedge of lime.
| Nutrition Facts | |
|---|---|
| Serving Size | 390 grams |
| Energy | |
| Calories 240kcal | 12% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 22g | 7% |
| Fiber 4.97g | 13% |
| Sugar 14g | 15% |
| Fat | |
| Fat 16g | 19% |
| Saturated 3.76g | 13% |
| Cholesterol 410mg | - |
| Vitamins | |
| Vitamin A 370ug | 41% |
| Choline 360mg | 65% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 0.61mg | 47% |
| Vitamin B3 1.99mg | 12% |
| Vitamin B6 0.84mg | 49% |
| Vitamin B9 150ug | 37% |
| Vitamin B12 1.11ug | 46% |
| Vitamin C 230mg | 254% |
| Vitamin E 3.05mg | 20% |
| Vitamin K 33ug | 29% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.17mg | 19% |
| Iron, Fe 3.23mg | 29% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 800mg | 24% |
| Selenium, Se 33ug | 58% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 1.95mg | 18% |
| Water | |
| Water 330g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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