Mushroom Omelette Recipe

Keep it simple, or go totally exotic —  your mushroom selection tunes this omelette to your discerning taste, as does the final addition of La Mexicana salsa!

INGREDIENTS

• Large handful mushrooms, your preferred variety
• 2 tbsp yellow onion, diced small
• 2 tbsp bell pepper, diced small
• 1 tsp jalapeño pepper, minced
• 3 large eggs
• 2 tbsp Cotija cheese
• ¼ cup La Mexicana hot, medium or mild salsa
• Fresh parsley, chopped; or dried parsley flakes

DIRECTIONS

• Beat eggs in bowl and set aside
• In sauté pan, sauté onions, peppers and mushrooms in oil
• Season with salt and pepper as needed, set aside in bowl
• Reduce heat to medium/low, add eggs
• Slowly cook 3 – 4 min
• Flip eggs, add Cojita cheese and mushroom/onion mixture, cook 2 – 3 minutes more until fully cooked
• Fold and top with salsa

PREP TIME

• Servings: 4 to 6
• Prep Time: 10 Minutes
• Cook Time: 10 Minutes
• Total Time: 20 Minutes