This is a quick recipe for Mexican omelette.
Fry chopped red onion, tomatoes, fresh peppers and drained canned corn in a little olive oil.
When the vegetables are soft, add spices (parsley, basil and/or oregano), salt and pepper with coarsely ground ‘colorful’ pepper.
Beat 4 eggs with a little water and salt and bake the omelette like a larger pancake, but only on one side (spill the soft part of the egg from the top by lifting the omelette with a fork and letting it drain underneath and cook it that way).
Spread the stewed vegetables in the omelette on one half of the omelette, and fold the other over and fry a little more on both sides, taking care not to burn, of course. Do everything on low heat.
