Home-made Salsa stuffed Omelette

SUNDAY, MAY 3RD, 2009

3.5 stars (out of 5 - pretty good)

We wanted to try something different for breakfast today, so we decided on an omelette with lots of stuffing (I don't like things that are too "eggy"). This recipe was from a book I just recently discovered on my bookshelf.

Ingredients:

Omelette:

4 eggs

1/3 cup of milk

Salsa:

3 fairly ripe tomatoes
1 avacodo
1/4 cup loosely packed chopped cilantro (reduce if you don't want it too strong)
1/3 cup chopped red onion
1 clove garlic
2 tbsp lime juice

1. First, I coursely chopped the tomatoes and cilantro added them to a medium sized bowl. As I was making it, SB informed me that he doesn't care too much for cilantro (great!), so I really reduced the amount. It still had a lot of flavour, so unless you absolutely love love love cilantro, I would reduce it to a little less than the said amount.

2. I then added the garlic, red onion, and lime juice, and mixed it all up. You can prepare this part all ahead of time, but make sure that you only do Step 3 right before serving.




3. I then added the chopped avacodo to finish the salsa.


4. While the salsa was being mixed, SB mixed up the eggs and milk into a bowl.

5. He then separated the mixture in order to make two omelettes, and fried them, very thin in a frying pan.

6. After they were cooked, we added the salsa to the omelette.


7. We then very carefully rolled them up.

Overall, it was a refreshing change. I don't like really eggy omelettes, so it was ideal for me. However, I think the salsa, served at a party with some chips might be a better way to enjoy it. It was almost more of a dinner omelette (if such a thing exists). You also have to be careful, because so many people don't like cilantro, and it's really what gives the salsa its flavour in this recipe.