I’d never made an omelet before, so it was a special and exciting time for me. We tried to get fancy with the ingredients, and this is what came out.
- 1 bell pepper
- 1 serrano pepper
- 1 onion
- 3-4 cloves of garlic
- 3 roma tomatoes
- 8 eggs
- shredded cheese
- brown sugar (optional)
- black pepper
makes 4 servings
Place pan on medium heat, add a drizzle of oil. Chop bell pepper, serrano pepper, onion, garlic and tomatoes, add to pan. Season with paprika, cumin, curry, black pepper and salt to taste. Optional — include brown sugar.
In the meantime, beat eggs with milk and place aside. When the veggies have softened up, remove from heat and place aside.
Place pan on medium-low heat, add a drizzle of oil. Pour just enough of the egg mixture to create a thin layer. Cover and let cook for a minute or two. When the egg is fluffy and cooked through, add the vegetable mix and top with cheese. Fold over both side of the omelet and cook for one more minute.
Garnish with cilantro, and let the pseudo-Nepalese flavors wash over your tastebuds.