Recipe of Homemade Omelette ala Teresa😍😋😎

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, omelette ala teresa😍😋😎. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Omelette ala Teresa😍😋😎 is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Omelette ala Teresa😍😋😎 is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have omelette ala teresa😍😋😎 using 18 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Omelette ala Teresa😍😋😎:

1. Take 5 eggs beaten
2. Get 1/2 tsp salt
3. Prepare 2 tbs milk to dilute
4. Make ready 1/2 egg plant/aubergine, cut into small cubed
5. Take 1 big red onion, diced finely
6. Prepare 1/2 red capsicum, cut into chunks
7. Get 2 fresh tomatoes chopped into chunks
8. Prepare 2 buttons mushrooms diced in small cubes
9. Make ready 1 Chorizo sausage, pre-fried first then slice thinly
10. Get 1 handful chopped flat parsley
11. Get 1/2 tsp ground Cayenne Pepper (gives a mild hot)
12. Take 1 handful grated mature Colby Cheese
13. Prepare 5 tbs Italian Extra Virgin Olive oil (brand Lupi or Bertolli)
14. Prepare 2 tbs butter softened
15. Take 1 very large flat dish to cover the saucepan at the final stage,
16. Take & to catch the half cooked omelette during the turn over
17. Prepare To serve: w/ steam cook Jasmine rice or
18. Prepare with cold mixed vegetables salad

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Steps to make Omelette ala Teresa😍😋😎:

1. In a large non stick saucepan on medium heat, heat the olive oil with 2 tbs butter then add red onions, stir- fry 1', then add eggplant pieces&stir-fry for 4', then add the mushrooms&capsicum &stir fry for another 2'. Then add the tomatoes, salt, grinded black pepper,ground cayenne pepper, parsley and mix all and stir-fry for 4' or until tomatoes become softer&lesser liquid.
2. Then lastly add the pre-fried chorizo pieces and mix, stir fry for 2'. Spread evenly on top of the veges. Taste the season.
3. In a small bowl beat 5 eggs, add salt and beat quiete long enough with a fork. Then add 2 tbs milk to dilute and mix. Set aside.
4. Add if necessary extra 2 tbs Olive Oil into the saucepan, warm it for 1',Then pour the eggs mixture into the saucepan,mix and spread evenly then quickly spread the grated cheese on top surface and then to put a lid to cover. Warm fry for 2 minutes then lower the temp to medium.Keep looking from the glass lid, the cheese has melted and the liquid of the omeletted has reduced, then with a non stick spatula try to loosen lightly all around the edge of the omelette,lifting slightly the nearest base.
5. Lower down the stove temp, as the bottom of the omelette has started to burnt because of overcooked, so take off the lid then bring the heavy saucepan to the sink, put the large flat dish on top of the saucepan for purpose to flip over the omelette onto the flat large dish.For that reason then try with quick motion to upside down the half cooked omelette onto the flat dish, put aside the dish and then bring back the empty saucepan on the stove.Then slip, bring back the omelette on the saucepan.
6. Cook furthern for 2' still on low temp and with the lid on to cover. Then when Is cooked, turn off the heat temp. On a serving dish put on the omelette. To serve with cold cooked mixed vegetables salad and or with steam Jasmine Rice.🍽😙

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