Mexican Omelet

An omelet is one of the most useful of all egg dishes, quick and easy to make and delicious either plain or with a filling. This recipe combines a classic French omelet with a piquant filling, but you can add whatever filling you like.

• 6 eggs
• 2 tbsp water
• 2 tbsp butter
• chopped parsley to garnish

• 2 tbsp olive oil
• 1 onion, finely chopped 1 garlic clove, crushed
• 1 green pepper, cored, seeded, and finely chopped
• 2 ripe tomatoes, peeled, seeded, and finely chopped
• 1 1/2 cups (125 g) thinly sliced mushrooms
• 1/4 tsp Worcestershire sauce
• few drops of Tabasco sauce
• salt and black pepper

STEPS :

1. Make the filling: heat the oil in a skillet, add the onion and garlic, and cook for 5 minutes or until softened. Add the pepper and cook, stirring, for 5 minutes.
2. Add the tomatoes and mushrooms and cook, stirring, for 10 minutes. Add the Worcestershire and Tabasco sauces and salt and pepper to taste and simmer for 5 minutes. Keep warm.
3. Beat 3 of the eggs with 1 tbsp of the measured water. Heat an omelet pan or small skillet and add half of the butter.
4. When the butter is foaming, add the eggs and cook over medium heat, pulling back the edge as the eggs set and tilting the pan to allow the uncooked egg to run to the side of the pan. Continue until lightly set and golden.
5. Spoon half of the filling onto the half of the omelet farthest from the pan handle. With a narrow spatula, lift the uncovered half of the omelet and flip it over the filling.
6. Slide the omelet onto a warmed plate and garnish with chopped parsley. Make the second omelet in the same way, reheating the pan before adding the butter.

Substitute 2 1/2 cups (175 g) sliced mixed mushrooms for the filling. Cook in a little melted butter and season with salt and pepper to taste. Proceed as directed.

Substitute 1 scant cup (125 g) diced smoked chicken and 1 tbsp snipped fresh chives for the filling. Proceed as directed in the recipe.

Substitute 5 peeled, seeded, and chopped tomatoes for the filling. Cook the tomatoes in a little butter for 2-3 minutes. Season well and stir in a few snipped fresh chives. Proceed as directed.