This week’s recipe is for a quick and easy breakfast/brunch dish which is probably one of the very few ways I can eat eggs – Stuffed Omelette!
I dont like Eggs. There I said it! 🙂 But when they come in form of a stuffed omelette with a little salsa on the side and fresh cream on top – well then its a different story altogether.
Give the recipe a try! Would love to hear how it worked out for you.
I will share the recipe for the mango salsa next. I used to think Salsa is something magical which gets created only in a mexican kitchen but now having tried a bunch of Salsa recipes and combined them with my recipes I know how simple they are to make and how they elevate the dish to a new level.
- Eggs - 4
- Onions - ½ cup (sliced)
- Sweet peppers - ½ cup (sliced)
- Mushrooms - 1 cup (sliced)
- Baby Spinach - 2 cups
- Butter - 1 tbsp
- Vegetable or olive oil - 1 tsp
- Tomato ketchup - 2 tbsp
- Milk - 4 tbsp
- Cheese of your choice - 4 slices or shredded (to taste)
- Chilli flakes - to taste
- Salt - to taste
- Black pepper - to taste
- Heat 1 tsp oil and ½ tbsp butter in a pan. Add the sliced onions and saute for 2 -3 minutes. Then add the peppers and mushrooms, saute for another 2 minutes on high flame.
- Add the spinach, 2 tbsp of tomato ketchup, chilli flakes, pepper and salt. Saute until the mixture is completely dry.
- Turn off the flame and keep the stuffing aside.
- In a bowl, add 2 eggs, 2 tbsp of milk, chilli flakes, salt and pepper. Whisk well to combine the ingredients.
- Next the Omelette:
- In a nonstick pan and add 1 tsp of butter. On low flame add the egg mixture and evenly coat the pan making a thin layer.
- Slide the pan back and forth and let the omelette cook evenly. Do not overcook.
- Place some cheese over half the omelette and then the cooked veggies. Top with some more cheese and fold the omelette.
- Slide on to a plate. Serve with your favorite salsa and sour cream.