Light and Fluffy Mexican Omelette

Light and Fluffy Mexican Omelette: An absolutely Delicious and Stunning recipe for your breakfast or weekend brunch. It’s filled with Mexican Flavors, Veggies, Cheese yet light and fluffy.

THE RECIPE

INGREDIENTS

4 Eggs - I'm using free-range eggs
4 Tbsp Pepper Jack Cheese (shredded) - you may can any other Mexican cheese too
1 Tbsp Sour Cream
1/4 Cup Milk
1 Large Boiled Potato (shredded) - you can use russet or any variety
1 Jalapeno - thinly chopped
1 Tomatoes - chopped
1/2 Cup Zucchini (shredded) - optional
Taco Seasoning or Your Fav Mexican Seasoning
Few Sprigs of Fresh Cilantro - chopped
4 Tbsp Olive Oil - to make 2 omelette
Salt - to taste
Pepper - to taste

INSTRUCTIONS

In a bowl, whisk eggs and milk to a frothy mixture (takes about 2 minutes).
Add sour cream, cheese, veggies, salt, pepper, seasoning of choice and mix everything gently. (Don't over mix or use too much force as this will reduce the fluffiness of the eggs)
Heat a skillet or a thick non-stick pan with 2 tbsp olive oil for about a minute.
Pour half the egg+veggies mixture and let it cook on low heat for 2 minutes.
When you see the edges have browned a bit, use a silicon spatula or very thin spatula to flip the omelette.
Cook the other side for 2 minutes.
Turn off the heat or cook the remaining egg mixture for another omelette.
Transfer the omelette to a serving plate, decorate with cilantro and cheese.
Serve Fresh.