Mexican Eggs With Chile Omelette Recipe

Name: Estela's Mill Stop Cafes Mexican Eggs With Chile Omelette Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 cup Bell peppers; 1 medium Onion; 1 medium Tomato; 4 pieces Eggs; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Chili powder; 2 tbs Olive oil

Inspired by Estela's Mill Stop Cafe

Time20m

Serves2

peppers, onions, chopped tomato red

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Ingredients

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Method

Preparation

1
Chop the Vegetables
Dice the bell peppers, onion, and tomato into small pieces.
2
Whisk the Eggs
In a bowl, crack the eggs and whisk them until they are fully blended. Add salt, black pepper, and chili powder to the eggs and mix well.

Cooking

3
Sauté the Vegetables
In a skillet, heat the olive oil over medium heat. Add the chopped bell peppers and onion, and cook for about 3-4 minutes until they are softened.
4
Add the Tomato
Add the diced tomato to the skillet and cook for an additional 2 minutes, stirring occasionally.
5
Cook the Omelette
Pour the whisked eggs over the sautéed vegetables in the skillet. Tilt the skillet to ensure the eggs spread evenly. Cook for 4-5 minutes until the edges start to set. Once the bottom is firm, you can gently lift the edges with a spatula.
6
Finish Cooking
If desired, carefully fold the omelette in half and let it cook for another minute to allow the inside to set.

Mexican Eggs With Chile Omelette Recipe

Ingredients

Vegetables

Eggs

Seasonings

Method

Preparation

Chop the Vegetables

Whisk the Eggs

Cooking

Sauté the Vegetables

Add the Tomato

Cook the Omelette

Finish Cooking

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