Omlete de Calabaza con Queso

5 minutes
9 minutes


For the omelette:

  1. 4 large eggs⁠
  2. Approximately 1 1/2 tablespoons milk⁠
  3. 1 tablespoon flat-leaf parsley leaves chopped⁠
  4. Small pinch of mustard powder⁠
  5. Sea salt and freshly ground black pepper⁠
  6. 1 small zucchini, chopped⁠
  7. ¼ corn kernels ⁠
  8. 50 grams of Queso Oaxaca Tío Francisco in strings ⁠
  9. A generous tablespoon of unsalted butter⁠

For toppings⁠:

  • ½ avocado ⁠
  • Chopped cilantro⁠


  1. 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.⁠
  2. 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.⁠
  3. 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.⁠
  4. 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.⁠
  5. Once the omelet is cooked, serve immediately. Add avocado and cilantro for toppings.⁠

La calidad está en el nombre

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