Ultimate, Prepare Omelette ala Teresa Restaurant Style

Simple recipe ultimate Omelette ala Teresa😍😋😎 easy, fast, practical.

18 ingredients, 6 steps, cooking Omelette ala Teresa😍😋😎

Good Morning every body, now you get prepare recipe Omelette ala Teresa😍😋😎 with 18 ingredients and 6 steps. Next this is how to cook, please observe carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 18 ingredients and 6 stages of easy cooking Omelette ala Teresa😍😋😎.

Ingredients all Omelette ala Teresa😍😋😎

1. Prepare 5 : eggs beaten.
2. You need 1/2 tsp : salt.
3. It’s 2 tbs : milk to dilute.
4. It’s 1/2 : egg plant/aubergine, cut into small cubed.
5. You need 1 : big red onion, diced finely.
6. You need 1/2 : red capsicum, cut into chunks.
7. It’s 2 : fresh tomatoes chopped into chunks.
8. You need 2 : buttons mushrooms diced in small cubes.
9. You need 1 : Chorizo sausage, pre-fried first then slice thinly.
10. You need 1 handful : chopped flat parsley.
11. Prepare 1/2 tsp : ground Cayenne Pepper (gives a mild hot).
12. You need 1 handful : grated mature Colby Cheese.
13. You need 5 tbs : Italian Extra Virgin Olive oil (brand Lupi or Bertolli).
14. You need 2 tbs : butter softened.
15. You need 1 : very large flat dish to cover the saucepan at the final stage,.
16. You need : & to catch the half cooked omelette during the turn over.
17. You need : To serve: w/ steam cook Jasmine rice or.
18. It’s : with cold mixed vegetables salad.

If all composition Omelette ala Teresa😍😋😎 it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

Stages Cooking Omelette ala Teresa😍😋😎

1. In a large non stick saucepan on medium heat, heat the olive oil with 2 tbs butter then add red onions, stir- fry 1', then add eggplant pieces&stir-fry for 4', then add the mushrooms&capsicum &stir fry for another 2'. Then add the tomatoes, salt, grinded black pepper,ground cayenne pepper, parsley and mix all and stir-fry for 4' or until tomatoes become softer&lesser liquid.
   
2. Then lastly add the pre-fried chorizo pieces and mix, stir fry for 2'. Spread evenly on top of the veges. Taste the season.
   
3. In a small bowl beat 5 eggs, add salt and beat quiete long enough with a fork. Then add 2 tbs milk to dilute and mix. Set aside.
   
4. Add if necessary extra 2 tbs Olive Oil into the saucepan, warm it for 1',Then pour the eggs mixture into the saucepan,mix and spread evenly then quickly spread the grated cheese on top surface and then to put a lid to cover. Warm fry for 2 minutes then lower the temp to medium.Keep looking from the glass lid, the cheese has melted and the liquid of the omeletted has reduced, then with a non stick spatula try to loosen lightly all around the edge of the omelette,lifting slightly the nearest base.
   
5. Lower down the stove temp, as the bottom of the omelette has started to burnt because of overcooked, so take off the lid then bring the heavy saucepan to the sink, put the large flat dish on top of the saucepan for purpose to flip over the omelette onto the flat large dish.For that reason then try with quick motion to upside down the half cooked omelette onto the flat dish, put aside the dish and then bring back the empty saucepan on the stove.Then slip, bring back the omelette on the saucepan.
   
6. Cook furthern for 2' still on low temp and with the lid on to cover. Then when Is cooked, turn off the heat temp. On a serving dish put on the omelette. To serve with cold cooked mixed vegetables salad and or with steam Jasmine Rice.🍽😙
   
7. Finish and Enjoy.

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