Mangomelet
Ingredients:
- Eggs (2-3, depending on the desired size of the omelet)
- Goat cheese (about 1/4 cup, crumbled)
- Ripe mango (1/2, diced)
- Fresh parsley or cilantro (for garnish, optional)
- Salt (to taste)
- Black pepper (to taste)
- Olive oil or butter (for cooking)
Instructions:
- Prepare Ingredients: Start by cracking the eggs into a bowl and beating them lightly with a fork or whisk. Crumble the goat cheese and dice the mango. Chop the parsley or cilantro if you’re using it.
- Season Eggs: Season the beaten eggs with a pinch of salt and black pepper to taste. Whisk again to ensure the seasoning is evenly distributed.
- Heat Pan: Place a non-stick skillet or omelet pan over medium heat. Add a small amount of olive oil or butter to coat the bottom of the pan and allow it to heat up.
- Cook Eggs: Once the pan is hot, pour the beaten eggs into the skillet. Let them cook undisturbed for a minute or two until the edges start to set.
- Add Fillings: Sprinkle the crumbled goat cheese and diced mango evenly over one half of the omelet. Allow the eggs to continue cooking until they are mostly set but still slightly runny on top.
- Fold Omelet: Using a spatula, carefully fold the empty half of the omelet over the side with the fillings, creating a half-moon shape. Press down gently to seal the omelet.
- Finish Cooking: Let the omelet cook for another minute or so to ensure the cheese melts and the mango warms through.
- Serve: Carefully slide the omelet onto a plate. Garnish with chopped parsley or cilantro if desired. Serve hot and enjoy!
