After waking up on a lazy Sunday morning, I casually had a look in the fridge for something for brunch. I had quite a bit of leftover ingredients from the burritos I had made a few nights before. I also had a ton of eggs! Then it dawned on me that I should try making a Mexican flavoured omelette! And of course, it was delicious!!!
If you like burritos, tacos or anything Mexican, I encourage you to make it into a breakfast! To follow my creation keep reading for the recipe.
Mexican Omelette – Serves 2
1/4 cup milk
1/2 small red onion chopped
1 cup coriander (cilantro)
2 lime wedges
1 chili chopped
1 tomato chopped
2 large handfuls of spinach chopped in large pieces
2 cups of grated tasty or cheddar cheese
2 tbsp sour cream
paprika, cumin, dried oregano, salt and pepper
option – sliced sourdough bread on the side
Make a salsa by adding your chopped tomato, red onion, coriander and chilli. Squeeze in your lime.
Roughly chop your spinach and grate the tasty or cheddar cheese. Set aside.
In a medium to large mixing bowl add your eggs, add your milk and whisk until beaten.
Add about a tbsp each of paprika, cumin, dried oregano, salt and pepper. Mix into your beaten eggs.
On a large pan or grill pan, toast your sourdough bread. Set aside to be an accompaniment to your omelette.
Place your pan on medium to high heat, add oil. Pour in your egg mix. Let cook for a minute or two. DO NOT STIR.
Start adding your chopped ingredients with your cheese last.
Fold over one side of the omelette and cook for another few minutes. Remove from heat and and add your sour cream to the top of your omelette. You may add coriander to garnish.
Comamos! (Lets’ Eat!)