Mexican omelette

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Heat 1 tablespoon of oil in a frying pan. Fry the corn on the veal in it. Deglaze with 75 ml water and simmer for about 5 minutes. Add Texas Mix and peas and let everything else simmer for about 5 minutes.

2. 2

   take out and let drain. In the meantime, place the eggs in a mixing bowl, add milk, whisk and season well with salt, pepper, nutmeg and Tabasco. Cut cabanossi into thin slices.

3. 3

   Add Cabanossi and 1 tablespoon of oil to the pan and fry over medium heat for 2-3 minutes. Add the vegetable mixture and fry for 2 minutes. Add the eggs and let them simmer covered at low heat for about 18 minutes.

4. 4

   In the meantime, pluck the parsley leaves and chop them finely. Slide the omelette out of the pan. Sprinkle with parsley and serve with crème fraîche.

Nutrition Facts

KCAL
550 kcal

CARBS
13 g

FATS
40 g

PROTEINS
30 g