Loaded omelette

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!

Enjoy your meal!