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Mexican Omelette

From: Linda McCartney’s Home Cooking, p. 108

A great variation of the “plain” omelette on p. 65, using chopped chillies in brine in the batter. A great recipe for a quick and light lunch. Serve with a salad or steamed vegetables and some tomato or salsa sauce.

After the success with his first omelette, my husband bought a whole box of eggs and was determined to make more omelette as soon as possible. He did like the idea of adding chillies to the batter, but found that 2 or 3 chillies would be enough.

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