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Veggie Omelette with Chipotle Sauce

20 min
40 min
Easy
121
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Omelette with mushrooms, spinach and avocado. Served with queso fresco and chopped cilantro. Served with a delicious chipotle sauce.

Ingredients

4 servings
  • 1 teaspoonful of corn oil
  • 1/4 of piece of onion for the sauce
  • 1 clove of garlic for the sauce
  • 2 pieces of tomato for the sauce
  • 2 pieces of chipotle chile pepper dry, for the sauce
  • 2 pieces of allspices for the sauce
  • 3/4 of Cup of Vegetables soup for the sauce
  • 1 tablespoon of coriander for the sauce
  • 1 teaspoonful of Salt for the sauce
  • 1 teaspoonful of corn oil
  • 1/4 of Cup of onion finely chopped
  • 1 teaspoonful of garlic finely chopped
  • 2 pieces of pumpkin sliced
  • 1 Cup of mushroom sliced
  • 1 Cup of baby spinach
  • 1/4 of teaspoonful of Salt
  • 1/4 of teaspoonful of black pepper ground
  • 8 pieces of egg
  • 1/4 of teaspoonful of Salt
  • 1/4 of teaspoonful of black pepper
  • enough of cooking spray oil
  • 1 piece of Avocado from Mexico cut into large cubes
  • 4 spoonfuls of fresh cheese crumbled, for the garnish

    Preparation

    For the sauce, in a saucepan over medium heat, warm the oil and sauté onion, garlic, tomato, chipotle and all spices until vegetables are soft. Pour in vegetable stock and season with salt. Cook for 10 minutes and reserve. Allow to cool.
    In a blender, puree the preparation above until smooth. Return to saucepan and simmer for 10 minutes further and reserve warm.
    For the omelette filling, in a pan over medium heat, warm olive oil and sauté onion with garlic until transparent. Add zucchini and mushrooms, and sauté for a few minutes, until softened. Add spinach. Cook another minute. Season with salt and pepper. Set aside.
    In a bowl, whisk eggs with salt and pepper.
    Pour a little of the whisked egg into a warm pan sprayed with cooking spray, and cook until set. Cover the saucepan, if necessary, until cooking is done. Reserve and repeat with remaining egg.
    Fill the omelette with some of the vegetable filling previously prepared, add some avocado cubes and fold.
    Pour some of the sauce on each plate, place omelette on center and garnish with queso fresco. Serve.

    PRESENTATION

    Serve the sauce on the plate as base. Place the omelette on top and garnish with queso fresco and chopped cilantro.

    TIPS

    Add a shot of milk or sour cream to the whisked eggs to get a creamier omelette. If you don’t have dried chipotle, you can use canned or preserved in the adobo sauce.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    111
    kcal
    5.6%
    Carbohydrates
    12.4
    g
    4.1%
    Proteins
    6.7
    g
    13%
    Lipids
    5.0
    g
    7.7%
    Fiber
    3.9
    g
    7.7%
    Sugar
    2.3
    g
    2.6%
    Cholesterol
    13.4
    mg
    4.5%
    Esha
    Rate this tip
    Ratings (1)
    Adriana Sánchez
    21/08/2019 22:53:47
    Rico

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