Recipe "Mexican omelet from Sergei Markin":
- 4 large eggs
- 50 ml whipping cream
- 100ml milk
- 2 tablespoons tomato sauce
- butter or olive oil
- rucola and pellet feed
- 300g minced beef
- 4 medium mushroom
- 1 small onion
- 120g chopped tomatoes in their own juice
- pinch of ground cumin
- salt, freshly ground black pepper
- olive oil
Number of servings
The complexity of cooking
Meeting with friends, Breakfast, Lunch, Dinner
Step by step recipe for cooking
For the filling, finely chop mushrooms. Onion cut into small cubes, fry the onions and mushrooms in butter for 5 minutes. Put the stuffing, fry over high heat until it changes color. Add the tomatoes and a little water, simmer for 15 minutes, season with zira, salt and pepper.
Whisk the eggs with the milk and cream ,, salt. Fry in butter omelettes in two or four stages, dividing the egg mass and stuffing into 2 or 4 pieces.
On one half of the omelet of set Put a little tomato sauce on it and a little minced arugula. Cover with the second half of the omelet and serve with tortilla.