Mushroom Omelette [1]
Keep it simple, or go totally exotic — your mushroom selection tunes this omelette to your discerning taste, as does the final addition of La Mexicana salsa!
Prep Time:
- Servings: 4 to 6
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 Minutes
Ingredients:
-
Large handful mushrooms, your preferred variety
-
2 tbsp yellow onion, diced small
-
2 tbsp bell pepper, diced small
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1 tsp jalapeño pepper, minced
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3 large eggs
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2 tbsp Cotija cheese
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¼ cup La Mexicana hot, medium or mild salsa
- Fresh parsley, chopped; or dried parsley flakes
Directions:
-
Beat eggs in bowl and set aside
- In sauté pan, sauté onions, peppers and mushrooms in oil
- Season with salt and pepper as needed, set aside in bowl
- Reduce heat to medium/low, add eggs
- Slowly cook 3 – 4 min
- Flip eggs, add Cojita cheese and mushroom/onion mixture, cook 2 – 3 minutes more until fully cooked
- Fold and top with salsa
