One breakfast option — or indeed any time of day — is this mexican omelette recipe spiced up with chorizo, chilli flakes and juicy mushrooms. Eat with fresh bread or crusty toast with lashings of salted butter.
MEXICAN OMELETTE RECIPE
Guacamole1 avocadoZest and juice of ½ lemon2 cloves of garlic, crushed1 Tbsp chopped chilli
Salt and pepper1 tomato, diced small¼ cup chopped coriander
Filling (for 2 omelettes)1 Tbsp olive oil½ red onion, sliced½ chorizo, sliced2 field mushrooms, sliced 1cm wide½ avocado, dicedcoriander leaves to garnish
Omelette (makes 1)2 large eggs2 Tbsp waterpinch chilli flakessalt and pepper1 knob butter
1. Firstly make the guacamole. In a small bowl mash the avocado, lemon, garlic and chilli. Season with salt and freshly ground pepper. Then fold through the tomato and coriander. Set aside.
2. Fry the red onion and chorizo for 2 minutes then add the mushrooms and cook for a further few minutes. Keep warm while you make the omelette.
3. In a small bowl, whisk together the eggs, water, chilli flakes, salt and pepper.
4. To make each omelette, heat the butter in a small frying pan until frothy. Tip in the eggs, drawing them to the centre as they start to set for even cooking.
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Advertise with NZME.5. Place half the filling on to one side of the omelette along with some diced avocado then flip the other side of the omelette on top.
6. Serve straight on to a plate with a dollop of guacamole. Garnish with a few coriander leaves.
