Tex-Mex Omelette Roll
Prep Time
Price Per Serving
Cooking Mode
2 eggs, beaten
2 tbsp. tbsp. red onion, chopped
2 tbsp. tbsp. red pepper
2 tbsp. tbsp. yellow pepper
2 tbsp. tbsp. green pepper
1 tbsp. tbsp. black olives, sliced
1 tbsp. tbsp. olive oil or butter
¼ cup cup salsa
¼ cup cup sour cream
To taste fresh cilantro
2 eggs, beaten
2 tbsp. tbsp. red onion, chopped
2 tbsp. tbsp. red pepper
2 tbsp. tbsp. yellow pepper
2 tbsp. tbsp. green pepper
1 tbsp. tbsp. black olives, sliced
1 tbsp. tbsp. olive oil or butter
¼ cup cup salsa
¼ cup cup sour cream
To taste fresh cilantro
Directions
1In a bowl, combine all ingredients.
2Heat oil in a non-stick pan. Add the egg mixture and season. Cook omelette for 2 to 3 minutes, breaking up the bottom for easier cooking. Remove from heat once the sides and centre are almost cooked through. Place on a sheet of parchment paper and let cool. Carefully roll the omelette using the paper.
3Transfer to a plate.
4Garnish with sour cream, salsa, and fresh cilantro. Serve.
5These omelettes can be stored in the refrigerator for 3 days. Simply heat them in the microwave for 1 minute for a quick and easy lunch. They are also delicious on a tortilla or on bread for a quick and satisfying sandwich.
Disclaimer
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Personal Note
Personal Note