| 5 | eggs |
| 100 ml | milk |
| 100 g | cherry tomatoes |
| 1 | bell pepper (red) |
| 1 | avocado |
| 2 | spring onions |
| 100 g | chorizo |
| 100 g | mozzarella cheese |
| 10 g | parsley |
| 1 tsp | oregano (dried) |
| nutmeg | |
| butter for frying | |
| salt | |
| pepper |
Halve the tomatoes and cut the bell pepper and avocado into cubes. Cut the chorizo, spring onions, and mozzarella into large pieces, and chop the parsley.
Beat the eggs and whisk in the milk. Add oregano, half of the parsley, nutmeg, and salt and pepper to taste.
Melt the butter in a nonstick pan over medium-high heat. Fry the chorizo for approx. 2 min., or until the fat begins to render. Add bell pepper and fry for approx. 2 min. longer before reducing the heat to medium-low. Add the tomatoes, then add the egg mixture. Cook the omelette for approx. 4 min. with the lid on.
As soon as the omelette is half-cooked, spread the avocado, mozzarella, and spring onions over it. Place the lid back on and allow the omelet to cook for approx. 2 min. more. Serve and garnish with parsley. Enjoy!
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