A few weeks ago, I sat down with Laura to talk food. I pulled out my Mary Berry cookbook and started flipping through the pages. As I’ve previously mentioned in other posts, I’m in love with Mary Berry and her cooking. I’ve already shared one other recipe I pulled from her cookbook on this website. It’s the Mushroom Omelette with Ciabatta. That dish was great, but it was just the beginning. As Laura and I were discussing recipes (she was flipping through the pages of my huge Italian Cooking cookbook, I let her know that I was planning on working my way through all of Mary’s recipes. I’d start at the beginning and see how far I’d get. I’ll skip any recipes that I don’t like, but I think I’ll make it through most of them. In the meantime, I’ll also use other books from my collection to round things out. I do love my recipes. Luckily I’ve got about a million of them.
The Recipe
Today’s recipe is simple. It’s a very basic Mexican Omelette by Mary Berry. The ingredient list is short and the cooking technique is quite easy to grasp, so anyone should be able to get this one done. I’ve seen other Mexican omelette recipes that include salsa, cheese, and avocado, but this one doesn’t include any of that. It’s pretty straightforward with peppers, onions, garlic, tomatoes, and a few other things.
Ingredients
Makes: 2 Omelettes
For the Omelette
6 Eggs
2 Tablespoons Butter
Parsley, Chopped
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
For the Filling
2 Tablespoons Olive Oil, Divided
1 Onion, Chopped
1 Teaspoon Garlic, Minced
1 Green Pepper, Chopped
2 Ripe Plum Tomatoes, Chopped
8 Ounces White Button Mushrooms, Sliced
1/2 Teaspoon Worcestershire Sauce
1/4 Teaspoon Tabasco Sauce
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
Prepare the Filling
Warm a large skillet over medium heat. Add one tablespoon olive oil to it and then add the cleaned mushrooms. Cook for approximately 10 minutes or until all the liquid from the mushrooms evaporates. Then, remove the skillet from heat.
Note: I’ve read and heard in the past that you shouldn’t wash mushrooms; that you should remove any debris with a paper towel. I’ve tried that. I stood for six hours cleaning every last morsel of dirt off my mushrooms and will never get that time back. These days, I wash my mushrooms in a colander. They don’t really soak in much water and any water they do absorb evaporates while cooking. Don’t waste your time. Just wash your mushrooms in a colander.
Warm another large skillet over medium heat at the same time as the first skillet. Add one tablespoon olive oil and then add the garlic, onion, and pepper. Cook for about 10 minutes until these ingredients are soft.
When these ingredients are soft, add in the tomatoes, mushrooms, Worcestershire sauce, tabasco sauce, salt, and pepper. Stir and cook for about five more minutes.
This is what your mixture should look like:
Remove from heat when finished.
Prepare the Omelette
Whisk the eggs together in a bowl with the salt and pepper. Then, warm a large skillet ( I use my big 12-inch cast iron skillet because it’s no-stick) over medium heat. Add the butter to the skillet and then pour the eggs in as well. Wait a few minutes until you see the eggs begin to cook. Swirl the skillet around so the loose eggs are evenly distributed throughout the pan. I sometimes add the lid to hasten the cooking.
When the eggs are cooked, turn off the heat and add the filling to half of the omelette.
Plate & Serve
Fold the omelette over so it’s covering the filling, cut in half, sprinkle some parsley over, and serve. And then enjoy. If you have any questions about this recipe, please ask. Also, if you try this one at home, please let me know how it turned out below. Thanks!
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