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Simplify and make a quick omelet for dinner
It is a quick and satisfying option.
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Lifestyle Receitas
When you have no ideas and are too lazy to cook, omelets are a great option. Do you agree? You can try Martha Stewart’s recipe for omelet with avocado, Mexican parsley and coriander.
Read also: Take note of the salmon recipe that will convince the youngest to eat fish (Portuguese version)
Ingredients:
3 eggs
1 tablespoon of unsalted butter
Coarse salt and ground pepper
6 thin slices of avocado
1 tablespoon of homemade or jarred Mexican parsley
1 tablespoon of fresh coriander leaves and more to serve (optional)
Preparation method:
1-With a fork, mix the eggs with a teaspoon of water until the yolks and whites are completely combined and there is no residue. Season with 1/8 teaspoon of salt and pinches of pepper.
2- Then, heat the butter in a non-stick frying pan over medium/high heat, spread to coat. When the foam subsides, pour the eggs into the center of the frying pan. Let stand for 10 seconds. Stir the eggs with a rubber spatula in circular motions with one hand, while shaking the frying pan with the other, for about 15 seconds. Reduce heat to medium. Gather the outer eggs towards the center and then tilt the frying pan so that the undercooked eggs move to the outer edges. It only takes about a minute. Spread the remaining undercooked eggs lightly over the top and cook until creamy.
3- Press the thin slices of avocado on the far side of the omelet and add a tablespoon of Mexican parsley and the chopped fresh coriander leaves before folding. Remove from heat. Tilt the frying pan to the opposite side of you. Pass the spatula under the side closest to the omelet and fold it up and over the avocado, coriander and parsley. Place on a plate. Top with more coriander, if desired, and serve.
Read also: We are not able to handle this recipe for 'fit' chocolate mousse (Portuguese version)
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