Mexican Omelette

Serves 2
Time 15 minutes


4 eggs
⅓ cup milk of choice
Salt and pepper to taste
¼ cup fresh parsley, finely chopped
2 tbsp olive oil
1 red capsicum, diced
2 fresh jalapeños, diced
4 spring onions, thinly sliced
¾ cup cheddar cheese, grated
1 avocado, sliced
Juice of ½ lime


Heat an oiled, medium-sized non-stick frying pan over high heat. Preheat the oven grill.

Whisk eggs, milk, salt, pepper and parsley together in a small bowl.

Once pan is sizzling, reduce heat to medium-low and pour in egg mixture. Cook for 1-2 minutes or until it starts to brown on the bottom.

While still runny on top, sprinkle omelette with capsicum, jalapeño, spring onions and cheese. Turn off the heat and place under the grill for a further 3-5 minutes or until the cheese melts and the egg is almost set.

Carefully remove and place onto a plate, the garnish with avocado and lime juice to serve.