Mexican Omelette Recipe with Avocado Salsa
Mexican Omelette Recipe with Avocado Salsa is an innovative way of serving eggs and salad for breakfast. Simple omelette stuffed with a refreshing avocado salsa and a side of a fresh fruit juice is a great way to kick start the day.
Mexican Omelette Recipe with Avocado Salsa is a lovely healthy breakfast option of an omelette with a fresh avocado salsa.
Protein from the eggs and other nutrients from the salsa make it a super healthy meal. Soft fluffy eggs, and all the crunch from the salsa leaves you asking for more of this breakfast.
Did you know : The Eggs are rich in protein and other nutrients like vitamins, Iron, Zinc which aids in growth and development of body. The presence of nutrients and minerals in the eggs help to improve the functioning of Brain cells keeping the memory and nervous system active.
Serve Mexican Omelette Recipe with Avocado Salsa with Fresh Orange juice and a slice of bread on the side.
You may also like to try other omelette recipes and serve it to your family.
- 6 Whole Eggs , 2 per omelette
- 1/2 cup Green capsicum , finely chopped
- 1 Onion , finely chopped
- 1/4 cup Britannia Cheese Block , grated For each omelette mixture
- 2 Whole Eggs
- 1/2 teaspoon Black pepper powder
- 2 tablespoons Milk For the avocado salsa
- 1 Avocado , chopped
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- 2 Green Chillies , finely chopped
- 1/4 cup Coriander (Dhania) Leaves , finely chopped
- 1 teaspoon Lemon juice
- 1 teaspoon Sugar
- 1/2 teaspoon Tabasco Original - Hot Sauce
How to make Mexican Omelette Recipe with Avocado Salsa
To begin making the Mexican Omelette Recipe with Avocado Salsa , we will first make the salsa.
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.
To make the Mexican omelette, we will make one set of omelette at a time.
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.
In a mixing bowl, break 2 eggs, add salt, pepper and the milk. Beat vigorously until light and fluffy.
Heat a teaspoon of olive oil in an omelette pan on medium heat.
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.
Mexican Omelette Recipe with Avocado Salsa with Fresh Orange juice and a slice of bread on the side.