Omelet

A pepper and onion omelet with Mama Nina Mix in the eggs and in the filling.

You'll need: 8- or 10-inch nonstick skillet

Ingredients

• 3 large eggs
• 1 tbsp milk
• 2 1/2 tsp Mama Nina Mix, divided: 1 tsp for the vegetables, 1 1/2 tsp for the eggs
• 1 tbsp unsalted butter or ghee, divided
• 1/4 cup onion, diced
• 1/4 cup green and red bell pepper, diced
• 1/4 cup shredded cheddar cheese (optional)
• Hot sauce, to serve (optional)

Method

1. Melt half the butter in the skillet over medium heat. Add the onion, peppers, and 1 tsp Mama Nina Mix.
2. Cook 3–4 minutes, stirring, until soft. Move the vegetables to a plate.
3. Beat the eggs, milk, and the other 1 1/2 tsp Mix until smooth.
4. Turn the heat to medium-low. Melt the rest of the butter in the same skillet and pour in the eggs.
5. As the edges set, lift them with the spatula and tilt the pan so raw egg runs underneath. Keep going about 2 minutes. Tip: Low heat keeps the outside pale and tender, not brown and rubbery.
6. When the top is just barely wet, spoon the vegetables and cheese over one half.
7. Fold the other half over. Cook 30 seconds more, then slide it out of the pan. Serve hot. Tip: Want a kick? Add a few drops of hot sauce at the table.

Good to know: Cheddar and hot sauce carry salt. Both are optional.

Don't be salty.