Beat eggs, milk, paprika, salt and pepper with fork.
Melt butter in a pan with some oil and pour in the egg mixture. Tease the egg mixture with the fork to spread it towards the edge of the pan.
As the egg start to set around the edge, sprinkle over the ham, tomato, kidney beans, onion, cheese, chilli and a few coriander leaves.
Fold the omelette over in half when the egg is just firm enough to flip. Cook for another minute.
Slide the omelette onto a plate and garnish with fresh coriander.
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