One of my own creations I’ve slowly been perfecting. Cut up the remaining half onion/pepper for a super easy second breakfast.
Mexican Omelette
Ingredients
3-4 Eggs
1/2 White Onion, Chopped
1/2 Red Pepper, Chopped
1/2 Tbsp Vegetable Oil
1/2 Tbsp Butter
1/4 Tsp Chipotle Chili Powder
1/4 Tsp Smoked Paprika
1/4 Tsp Salt
1/4 Tsp Black Pepper
Pinch Red Chili Pepper Flakes
1 Jar Salsa (for Topping)
Instructions
Heat a frying pan on medium heat. Cook the onion and red pepper in vegetable oil.
Meanwhile, crack the eggs into a bowl. Add chili powder, paprika, salt and pepper. Stir the mixture with a fork until the yolks are broken up and the spices are evenly mixed in.
When the onions and pepper are soft, pour them into the bowl with the eggs. Mix everything together with a fork.
Butter the frying pan. Leave it on medium heat until the whole bottom is covered with melted butter. This is important to prevent the omelette from sticking.
Pour the egg mixture into the frying pan. Use a spatula to distribute it as evenly as possible over the whole pan.
As the omelette begins to cook, push in the edges a bit with a spatula. Tip the frying pan so the uncooked egg flows to the edges.
After a few minutes, sprinkle the chili pepper flakes on the omelette, and then fold it in half with a spatula. Press down on the folded omelette to help flatten it and cook for a few more minutes.
Cut in half and top with Salsa for serving.
