Omlete de Calabaza con Queso

Ingredients

For the omelette:

For toppings⁠:

Crack the eggs into a bowl and beat them really well, then add the milk, parsley, and mustard powder, season with salt and pepper, and mix well.⁠
Heat the butter in an ovenproof skillet over fairly high heat until it’s fully melted and the pan is hot. Add the zucchini, ham, and corn, and cook them for 3 minutes.⁠
Pour in the egg mixture, pushing the egg away from the sides of the pan using a heatproof spatula. Throw in the Queso Oaxaca Tío Francisco. Immediately turn the heat to medium and let the omelet cook slowly until the bottom half is set about 3 minutes.⁠
If you want to fold your omelet, use the spatula to flip 1 side over the other to form a half-circle and continue to cook until the omelet is set, about 3 minutes more. If you want to leave your omelet flat, slide the skillet under a preheated broiler until the top of the omelet is set, about 3 minutes.⁠
Once the omelet is cooked, serve immediately. Add avocado and cilantro for toppings.⁠

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