Omelet a la mexicana

Name: Omelet a la mexicana
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 7-10 Tbsp 1 P. (300 g) Frozen pan-fried vegetables "Mexican; 150 g Cabanossi-Wurst; 6 Eggs (Gr. M); 1/2 bunch Parsley; 4 TABLESPOONS Milk or cream; 7-10 Tbsp salt, pepper, nutmeg; 7-10 Tbsp Tabasco or cayenne pepper; 7-10 Tbsp Sour cream or sour cream

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

7-10 Tbsp 1 P. (300 g) Frozen pan-fried vegetables "Mexican
150 g Cabanossi-Wurst
6 Eggs (Gr. M)
1/2 bunch Parsley
4 TABLESPOONS Milk or cream
7-10 Tbsp salt, pepper, nutmeg
7-10 Tbsp Tabasco or cayenne pepper
7-10 Tbsp Sour cream or sour cream

Directions

1
Lightly heat a large coated pan without fat. Fry the vegetables in it over a high heat for about 4 minutes
2
Cut the sausage into slices. Whisk eggs and milk. Season with salt, pepper, nutmeg and Tabasco
3
Add the sausage to the vegetables and fry everything for another 2-3 minutes, turning. Pour the eggs over the sausage, cover and allow to set at low heat for 15-18 minutes
4
Wash and chop the parsley. Arrange the omelette with a blob of sour cream and sprinkle with parsley
5
Instead of Mexico vegetables and sausage you can also bake frozen peas and canned tuna or crab meat and dill or mushrooms and bacon in the omelette