Mexican omelette

Mexican omelette

Since discovering that I can make omelette fillings the night before popping them over night in the fridge till the morning, so that I can quickly make the omelette and fill it in under 10 minutes is just up my street

Of course I am used to making plain omelettes or cheese omelettes but there are so many omelette filling out there that I would love to try out but seeing as most mornings I do not have time to make the filling and allow to cool completely before making the omelette, I just make the same old cheese fillings.

Now that I can make the filling beforehand, there is no limiting what I can make for breakfast.

Of course now the only problem is the flipping of the eggs.


  • 2 x tbsp. olive oil.
  • 1 x onion, finely chopped.
  • 1 x garlic clove, crushed.
  • 1 x green pepper, finely chopped.
  • 2 x tomatoes, finely chopped.
  • 125g x mushrooms, sliced.
  • ¼ x tsp Worcestershire sauce.
  • Few dashes tabasco sauce.
  • Salt and pepper to season.
  • 6 x eggs
  • 2 x tbsp. butter
  • Parsley finely chopped to garnish


  • Whisk together the eggs with a little milk.
  • Heat oil in pan.
  • Add the onions, garlic and peppers to the pan.
  • Saute till the peppers are soft.
  • Add in the mushrooms and tomatoes and cook till all the water has been evaporated.
  • Add in Worcester sauce and tabasco.
  • Cook for 5 minutes and give it a good stir.
  • Remove from the heat and allow the filling to cool.
  • Melt the butter in a pan.
  • Pour in the egg mixture and allow to cook till the egg starts to firm up.
  • Add the filling and using the empty half of the egg, flip it over to cover the filling.
  • Fry both sides till done to your liking.
  • Garnish with parsley and serve

Tell me what you think of this recipe