Omelette with Manchego and Veggies
 
Prep time
Cook time
Total time
 
I use a block of manchego cheese but you can also buy it bagged and shredded.
Author:
Cuisine: Breakfast
Serves: 1
Ingredients
  • 2 eggs
  • 1 tablespoon of milk
  • Salt and pepper to season
  • ⅛ tsp red cayenne pepper and a pinch
  • ½ small Spanish (or sweet) onion sliced
  • ½ red pepper sliced into thin strips
  • Hot sauce to drizzle
  • Handful of cilantro
  • 1.5 oz manchego cheese or 3 tablespoons if using shredded
Instructions
  1. Add olive oil to a pan on med. high heat and sautee the onion and peppers until they soften and onions are translucent. About 5 minutes. While they are cooking season with a pinch of salt and a pinch of cayenne pepper.
  2. Combine the eggs and the milk. Add salt and pepper to season. Add the cayenne pepper. Whisk together. If you like your omelettes super fluffy then aggressively whip the eggs for a good minute. This will beat air into the eggs to fluff them up.
  3. Heat pan on medium-low. Pour egg mixture onto pan and cook for a few minutes or until the egg starts to set. You may want to lift the handle a bit to move any excess liquid around if you notice any pooling of the raw egg. It will just spread it around and help it cook.
  4. Once it appears set (it can still be a little wet on the very top) put the veggies on one half of the omelette. Top with the cheese. Sprinkle with cilantro.
  5. Carefully lift the empty half of the omelette and drape over the other half. When you do this the egg should be totally set. It can still look a little wet but make sure the egg doesnt look like it will all drip out of the omelette.
  6. Cook another minute or two until the cheese is melted to your likeness.
  7. Plate and drizzle with a bit of hot sauce and garnish with cilantro.
Recipe by Simply Yum at https://www.simplyyum.com/2013/06/01/mexican-omelette-with-manchego-and-veggies/