This omelet is very rich and very fresh thanks to its pico de gallo filling. The recipe is the traditional omelet recipe with the rich tomato sauce.
Learn more about Lorenza Ávila
Ingredients4 portions
Preparation
In a medium bowl, mix the tomato, onion, cilantro, chili and cream (pico de gallo).
In a medium skillet (preferably with teflon) heat over medium heat 1/4 tablespoon butter.
Put 1/2 cup of the egg mixture in the pan and cook carefully separating the edges with a spatula. Cook for 1 minute.
Put 1/4 of the pico de gallo mixture in the half of the omelet and fold the other half over the filling. Cook for 1 minute more.
Remove from the pan, put on a hot plate and repeat with the 3 remaining omelets.
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