Loaded omelette
Ingredients
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cutting board, knife, whisk, large mixing bowl, large nonstick pan with lid
Nutrition per serving
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!
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