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Spanish Omelette

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“Taken from Nita Mehta's Breakfast Cookbook”
READY IN:
15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat eggs with salt pepper and milk until fluffy.
  2. Heat butter or oil in an 8in non-stick skillet, keeping the heat low.
  3. Pour eggs and roll the pan.
  4. Lift edges of omelette and tilt the pan gently to let the liquid egg roll under.
  5. Sprinkle green peppers, tomato, mushrooms and ham on top and press gently.
  6. Sprinkle with a pinch of salt.
  7. Sprinkle cheese and cover pan.
  8. Cook 2 minutes on low heat until veggies get steamed and the cheese melts.
  9. Serve with vegetable side up.

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