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Mexican omelet with avocado, olives and cheddar cheese
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A true work of art omelette. Easy, quick and economical create Mexican atmosphere accompanied by a Cerveza (beer) with Lemon the rim and a bag Natsis and excite everyone.
Ingredients for the Mexican omelet with avocado
8 eggs
Salt, pepper
3 tablespoons of sweet butter
1 medium tomato chopped and drained
3 tablespoon chopped garlic
1 cup grated Cheddar
1 tablespoon chopped parsley
1 ripe avocado
½ lime
10 Olives
½ cup chopped spring onions
Directions
Mix eggs, salt and pepper. Melt butter in a large non skillet. Add the parsley and garlic until soft. Add eggs to the pan and fry for 7 minutes.
Add half the cheese and continue for another 3 until melted.
Clean the avocados and cut into strips.
The perichynoume with lemon juice and leave aside. Sprinkle the omelet with the remaining Cheddar. Symmetrically decorate putting the slices of avocado and olives, a slice of lemon in half and if we want more of a spoonful of thick barbecue sauce.
Duration: 20 minutes |
Average Rate = 5  Rate it
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