Stuffed omelet can be composed of literally anything. Here are some suggestions.
Fry the tomato, pepper, mushrooms and onion. Use a non-sticking skillet. When it’s smooth, remove it and set aside.
Take the bowl and mix eggs, milk, basil, pepper and parsley. Fry again in skillet and when the eggs are done add spinach, cheese slices, and tortilla.
Turn the omelet upside-down and place tortilla on the down side. Now add ham and shredded cheese. Fold the omelet and leave like that for couple of minutes and serve. You can serve it with sour cream but it’s not necessary.
¼ cup fresh tomato (chopped)
2 sliced mushrooms
1 tablespoon diced onion
¼ cup milk
2 teaspoons fresh minced parsley
A little dried basil
Spinach leaves, to taste but not more than 4
2 slices cheese
1 flour tortilla
2 slices ham
A cup of shredded cheese
2 tablespoons chopped pepper
Heat a non-sticking skillet, Pour oil and add mushrooms, peppers, and onion. Fry for a couple of minutes and add spinach. When spinach is ready, remove it from the fire.
In a deeper bowl, mix eggs, water, salt and pepper. Use a fork to do this.
Put this mixture in the pan, fry, but don’t forget to constantly mix so the mixture doesn’t get burned. When it’s done, put the prepared vegetables on one side of the omelet and pour the cheese. Take a spatula and fold the egg mixture. Serve and eat while it’s hot.
1 teaspoon olive oil
1 tablespoon chopped pepper
1 cup rinsed spinach
A little water
A tablespoon cheddar cheese-shredded