Mexican omelette

Ingredients (serve 2):

• 4 eggs
• 1/3 cup milk
• ¾ cup shredded cheese
• 1 red capsicum (bell pepper), finely diced
• 4 green onions, trimmed, thinly sliced
• ¼ cup flat leaf parsley leaves, finely chopped
• 20g butter
• 2 teaspoons olive oil

Method:

1. Whisk eggs, milk, ¼ cup cheese and salt and pepper in a jug.
2. Combine capsicum, onion, parsley and remaining ½ cup cheese in a bowl.
3. Heat half the butter and half the oil in a 19cm (base) non-stick frying pan over high heat until sizzling. Reduce heat to medium-low.
4. Pour in half the egg mixture. Cook for 2 to 3 minutes or until egg starts to set.
5. Sprinkle half the capsicum mixture over omelette. Cook for 3 to 4 minutes or until egg is golden and set.
6. Roll up omelette. Slide onto a plate. Repeat with remaining butter, oil, egg mixture and capsicum mixture.
7. Serve.