Mexican omelette
INGREDIENTS
4 eggs
1/3 cup milk
3/4 cup COON Mexican style shredded cheese
1 red capsicum, finely diced
4 green onions, trimmed, thinly sliced
1/4 cup flat leaf parsley leaves, finely chopped
20g butter
2 teaspoons olive oil
METHOD
Step 1
Whisk eggs, milk, 1/4 cup cheese and salt and pepper in a jug. Combine capsicum, onion, parsley and remaining 1/2 cup cheese in a bowl.
Step 2
Heat half the butter and half the oil in a 19cm (base) non-stick frying pan over high heat until sizzling. Reduce heat to medium-low. Pour in half the egg mixture. Cook for 2 to 3 minutes or until egg starts to set.
Step 3
Sprinkle half the capsicum mixture over omelette. Cook for 3 to 4 minutes or until egg is golden and set. Roll up omelette. Slide onto a plate. Repeat with remaining butter, oil, egg mixture and capsicum mixture. Serve.