Mary Berry Mexican Omelette Recipe

Mary Berry Mexican Omelette is a vibrant egg dish filled with a piquant mixture of peppers, tomatoes, and mushrooms spiced with Tabasco. Ideally, the vegetable filling should be simmered until thick and mostly dry to prevent the omelette from becoming soggy when folded.

Mary Berry Mexican Omelette Ingredients

For the Omelettes

• 6 large eggs
• 30g (1 oz) butter
• Fresh parsley, chopped (to garnish)
• Salt and freshly ground black pepper

For the Mexican Filling

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 green pepper, deseeded and finely chopped
• 2 ripe tomatoes, skinned, deseeded, and finely chopped
• 125g (4 oz) button mushrooms, thinly sliced
• ¼ tsp Worcestershire sauce
• A few drops of Tabasco sauce

How To Make Mary Berry Mexican Omelette

1. Sauté the aromatics: Make the filling first. Heat the olive oil in a frying pan over medium heat. Add the finely chopped onion and crushed garlic. Cook for 5 minutes, or until softened and translucent.
2. Soften the peppers: Add the chopped green pepper to the pan. Continue to cook, stirring frequently, for another 5 minutes until the peppers lose their crunch.
3. Simmer the vegetables: Add the chopped tomatoes and sliced mushrooms to the pan. Cook, stirring occasionally, for 10 minutes. The vegetables should soften and release their juices.
4. Season and reduce: Add the Worcestershire sauce and Tabasco sauce. Season generously with salt and pepper. Simmer for about 5 minutes until the liquid has evaporated and the filling is thick. Keep warm while you make the eggs.
5. Prep the first omelette: You will make two omelettes separately. Beat 3 of the eggs in a small bowl with a pinch of salt and pepper. Heat an omelette pan or small frying pan over high heat. Add half of the butter (15g).
6. Cook the eggs: When the butter is foaming (but not brown), pour in the beaten eggs. Cook over medium heat. As the eggs set on the bottom, use a spatula to pull the edge back towards the center, tilting the pan to let the runny uncooked egg flow into the gap. Continue until the omelette is lightly set but still moist on top and golden underneath.
7. Fill and fold: Remove from the heat. Spoon half of the hot filling onto the side of the omelette farthest from the handle. Using a palette knife or spatula, lift the uncovered half of the omelette and flip it over the filling to create a half-moon.
8. Serve and repeat: Slide the omelette onto a warmed plate and garnish with parsley. Wipe the pan out and repeat steps 5–7 with the remaining butter, eggs, and filling for the second serving.

Recipe Tips

• Skinning tomatoes: To skin the tomatoes easily, score a cross in the base, plunge them into boiling water for 10 seconds, then into cold water. The skins will peel right off. This is important for a smooth filling texture.
• Pan temperature: The pan needs to be hot enough that the butter foams immediately. If the butter doesn’t foam, the pan is too cold and the eggs will stick; if the butter turns brown immediately, it’s too hot.
• Variations:
  • Mushroom Omelette: Use 175g sliced mushrooms cooked in butter instead of the veggie mix.
  • Smoked Chicken Omelette: Use 125g diced smoked chicken and 1 tbsp chives.
  • Tomato Omelette: Use 5 chopped ripe tomatoes cooked in butter.
• Serving size: This recipe makes two substantial 3-egg omelettes. For lighter appetites, you could split the mixture to make three 2-egg omelettes.

What To Serve With Mary Berry Mexican Omelette

This filling omelette makes a great lunch or light supper.

• Green Salad: A crisp vinaigrette salad balances the soft eggs.
• Crusty Bread: Essential for scooping up any filling that falls out.
• Fries: Turn it into “Omelette and Chips.”
• Sautéed Potatoes: A classic bistro side.

How To Store Mary Berry Mexican Omelette

• Serve Immediately: Omelettes are best eaten straight from the pan. Reheated eggs become rubbery and tough.
• Prep Ahead: You can make the vegetable filling up to 2 days in advance and store it in the fridge. Reheat the filling in a pan or microwave before cooking the eggs.

Mary Berry Mexican Omelette Nutrition Facts

• Calories: 547kcal
• Protein: 24g
• Carbohydrates: 12g
• Fat: 45g
• Saturates: 14g
• Sugar: 6g
• Salt: 0.8g

Nutrition information is estimated per filled omelette.

FAQs

Try More Recipes:

• Mary Berry Mushroom Omelette with Ciabatta Recipe
• Mary Berry Nachos Grande Recipe
• Mary Berry Ceviche with Tomato and Avocado Salsa Recipe