Mexican Omelette Recipe with Avocado Salsa

Ingredients

• 6 Whole Eggs 2 per omelette
• 1/2 cup Green capsicum finely chopped
• 1 Onion finely chopped
• 1/4 cup Britannia Cheese Block grated
• 2 Whole Eggs
• Salt
• 1/2 teaspoon Black pepper powder
• 2 tablespoons Milk
• 1 Avocado chopped
• 1 Onion finely chopped
• 1 Tomato finely chopped
• 2 Green Chillies finely chopped
• Salt
• 1/4 cup Coriander (Dhania) Leaves finely chopped
• 1 teaspoon Lemon juice
• 1 teaspoon Sugar
• 1/2 teaspoon Tabasco Original – Hot Sauce

Steps

1. To begin making the Mexican Omelette Recipe with Avocado Salsa, we will first make the salsa.
2. In a mixing bowl, combine the chopped avocado, onion, tomato, green chilli, salt, coriander leaves, lemon juice sugar and tabasco sauce. Mix well and set aside.
3. To make the Mexican omelette, we will make one set of omelette at a time.
4. Heat a small pan on medium heat, add the butter. Once hot, add in the onions and capsicum. Cook for not more than a minute and turn off the flame. We want them to be just about cooked, yet have a crunch in them. Transfer to a bowl and set aside.
5. In a mixing bowl, break 2 eggs, add salt, pepper and the milk. Beat vigorously until light and fluffy.
6. Heat a teaspoon of olive oil in an omelette pan on medium heat.
7. Add the egg mixture and allow it to cook, when the top surface begins to set, add in a tablespoon of onion, capsicum mixture, a large tablespoon of avocado salsa and sprinkle cheese, carefully fold it with the support of the pan and transfer onto the serving plate.
8. Serve
9. Mexican Omelette Recipe with Avocado Salsa with Fresh Orange juice and a slice of bread on the side.