With these incredible omelettes, you can combine your favourite Mexican cuisine with your favourite breakfast dish.
– 1 red bell pepper cored and cut into match stick– 1 green bell pepper cored and cut into match stick– 1/4 teaspoon paprika– 1/4 teaspoon ground cumin– sea salt to taste– 4 to 6 egg– 1/4 cup cotija cheese– 1/2 avocado peeled and sliced– 1/4 cup plain yogurt I use Icelandic yogurt– 1/3 cup salsa
Ingredient
1
Put 2 tablespoons of cooking oil in a medium-sized pan and place it over medium-high heat. It can be coconut oil, avocado oil, olive oil, or almond oil.
Direction
Saute the Bell Peppers
2
Add peppers, paprika, cumin, and sea salt. Sauté, stirring occasionally, for 5–8 minutes until peppers soften and brown.
1
Use a 6 to 8-inch skillet for a 2-egg omelette and a 10-inch skillet for a 3-egg one over medium heat with just enough oil to coat the surface.
Make the Omelette
2
Mix 2–3 eggs with a pinch of sea salt in a bowl. Pour the eggs into the hot skillet and cook for 3–5 minutes until the omelette is mostly set.
3
Flip omelette and cook 30–60 seconds. Repeat with remaining eggs. Fill omelettes with peppers to taste. Add salsa, cotija, avocado, and plain yoghurt.