Mexican Style Omelette


Serves 2
4 organic, free range eggs
1/3 cup of milk of your choice
3/4 cup of grated cheese
1/2 red capsicum, chopped
2 spring onions, chopped
1/4 cup parsley, chopped
coconut butter to fry
Pepper and Peruvian Pink Gourmet Salt to season
Whisk eggs. Add milk, cheese, salt & pepper and mix well.

Heal coconut butter in a medium-sized fry pan. Pour in egg mixture and allow to cook for two minutes. Sprinkle over capsicum, onion and parsely and allow to cook for a further minute.

Roll up omelette ready to serve. Garnish with left over parsley.
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Mexican Style Omelette
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