Spice Up Your Omelette

kevin, children, chopped

I'm a bit of a 'Mexican' at heart - or as they say here in Oz - 'I come from South of the border.'

I truly do enjoy the flavourful food compliments that are symbolic of Mexico.

In fact - if you were to ask my wife - 'Where would Kevin like to go and eat?' - and she'd say - 'A Mexican restaurant - if it's good enough!'

A few years back I initiated a food unit for a class of special education children.

We had a lot of fun - everyone participated - and almost everyone ate almost everything we prepared.

Each week the children would choose the menu.

I'd do the shopping and the children would write up the recipes and then prepare the dish.

The following recipe comes from the book that the children made as their final exam.

And they made enough money to pay for all the photocopying, collation, stapling etc.

Hope that you enjoy it.

Mexican Omelette

Ingredients

1 Onion - chopped medium fine
2 Tomatoes - chopped coarsely
12 Olives - chopped into pieces
1 Clove Garlic - chopped or minced in garlic press
Juice of ½ lemon
1 T. honey
1/2 Jar of Salsa - (mild/med or hot - be careful which one you pick)

• Heat 3-4 tsp of a light oil in a med pan.
• Sauté onions and garlic until golden brown.
• Add other ingredients - stirring gently for 2-3 minutes.

Eggs

• Beat ½ dozen eggs in bowl using a fork or electronic 'whizzer'
• Add 1 C. milk
• Add 1/2 tsp. of mustard.
• Add 2-3 tsp of freshly chopped herbs, (ie. mint, chives, coriander, basil)

Continue to beat with a fork.

• When completely blended, add to sautéed ingredients.
• Heat until the egg starts to cook at the edges and the top stops 'running'
• Put the pan into hot oven (200C) and cook until the top is golden brown.

Serve

• When cooked remove from oven and slice into pieces.
• Serve on top of warmed crumpets / toast or on it's own.
• Add grated cheese, tomato sauce or mustard for taste.