Loaded omelette
Difficulty
Easy 👌Ingredients
| 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 |
Utensils
- cutting board
- knife
- whisk
- large mixing bowl
- large nonstick pan with lid
Nutrition per serving
733
41 g
58 g
13 g
Step 1/4
- 100 g cherry tomatoes
- 1 bell pepper
- 1 avocado
- 2 spring onions
- 100 g chorizo
- 100 g mozzarella cheese
- 10 g parsley
- cutting board
- knife
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.
Step 2/4
- 5 eggs
- 100 ml milk
- 1 tsp oregano
- nutmeg
- salt
- pepper
- whisk
- large mixing bowl
Beat the eggs and whisk in the milk. Add oregano, half of the parsley, nutmeg, and salt and pepper to taste.
Step 3/4
- butter for frying
- large nonstick pan with lid
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.
Step 4/4
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!
in Berlin