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The Mexican Recipe

Inspired by AR’S Breakfast & Brunch
Time25m
Serves1

Three egg omelet with chorizo, mixed peppers, fresh or pickled jalapenos, grilled onions and queso fresco.

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Ingredients

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Omelet Ingredients

Method

Cooking Instructions

1

Prepare the Chorizo

In a skillet, heat the olive oil over medium heat. Add the chorizo and cook until browned and fully cooked, about 5-7 minutes. Remove from skillet and set aside.

2

Sauté the Vegetables

In the same skillet, add the mixed bell peppers and grilled onions. Sauté until the peppers are tender, about 3-4 minutes. Season with salt and black pepper. Remove from heat.

3

Whisk the Eggs

In a mixing bowl, crack the eggs and whisk them until fully combined. Add a pinch of salt and pepper for seasoning.

4

Cook the Omelet

In the same skillet, pour the whisked eggs and allow them to cook undisturbed for about 2-3 minutes until the edges begin to set.

5

Add Filling

Once the eggs are slightly set, add the cooked chorizo, sautéed vegetables, pickled jalapenos, and crumbled queso fresco on one half of the omelet.

6

Fold and Serve

Carefully fold the other half of the omelet over the filling and cook for another minute until the inside is fully cooked. Slide onto a plate and serve immediately.