Omelette Mexicana & Salsa de Aguacate

Looking for breakfast after a workout? Or maybe you just hungry from looking at the photo? Try this super simple and delicious omelette in Mexican style with citrusy avocado salsa! You will not regret it!



Omelette Mexicana & Salsa de Aguacate
Omelette Mexicana & Salsa de Aguacate

Ingredients for one Omellete:


  • 3 organic eggs

  • 50g (1.7oz) of grated mature cheddar cheese

  • 2 small ripe tomatoes, diced

  • 1/2tsp black pepper

  • 1/2tsp paprika

  • 1/2tsp onion powder

  • 1/2tsp oregano

  • good pinch of salt

  • 1tbsp avocado oil


My recipe for Salsa de Aguacate you find on this page.




Instructions:


  1. In a frying pan, high heat 1tbsp of avocado oil. Crack three eggs in the pan next to each other, do not break the egg yolks and try to fill all the gaps with egg whites by moving the pan.

  2. Season with a good pinch of salt, black pepper, 1/2tsp of paprika, 1/2tsp of onion powder, 1/2tsp oregano.

  3. Add grated cheddar cheese on the top and chopped tomatoes on one side of the Omelette.

  4. Once Omellete moves when you shake the pan, you can fold it. To do so cover the tomato side with another half by flipping it with a turner spatula like this one.

  5. When folded you will see at what stage of cooking the bottom part of the Omellete is. Once nicely browned flip upside down to colour on another side.

  6. Serve straight away with a good drizzle of Salsa de Aguacate and a pinch of black pepper.



Omelette Mexicana & Salsa de Aguacate on the plate
Omelette Mexicana & Salsa de Aguacate


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Professional Chef Lukasz Babral

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