Spicy omelette with ham and vegetables

Name: Spicy omelette with ham and vegetables
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 green habanero pod; 5 Stem(s) Coriander; 2 Eggs (size M); 2-3 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 1/2 TSP. Oil; 50 g Mushrooms; 1/2 red and green pepper; 1 washer (25 g) cooked ham; 35 g Cheddar cheese; 7-10 Tbsp Raspberries and sliced melon

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 green habanero pod
5 Stem(s) Coriander
2 Eggs (size M)
2-3 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 1/2 TSP. Oil
50 g Mushrooms
1/2 red and green pepper
1 washer (25 g) cooked ham
35 g Cheddar cheese
7-10 Tbsp Raspberries and sliced melon

Directions

1
Clean, wash and finely dice Habanero. Wash the coriander, shake dry, cut into 1 leaf for garnishing and cut coarsely. Whisk coriander, habanero, eggs and milk, season with salt and pepper. Grease a coated pan with about 1/2 teaspoon of oil. Add the egg mixture, cover and allow to set for approx. 10 minutes over a low to medium heat
2
In the meantime clean, clean and slice the mushrooms. Clean, wash and cut the peppers into strips. Cut ham into strips. Heat 1 tsp. oil in a frying pan. Steam vegetables and ham for 3-4 minutes while turning, season with salt and pepper. Grate cheese
3
Put the omelette on a plate. Put the vegetables on one half of the omelette. Sprinkle with cheese. Fold over the omelette and garnish with coriander. Garnish with raspberries and melon wedges as desired