Dozen Large natural eggs


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SKU: 1465633

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Free-range eggs



Costa Rican Omelette

For 2 or 3 people

5 large eggs
125 ml of milk
Salt and pepper to taste
2 tbsp butter
1/4 cup diced red onion
1 Valens Farms chorizo, finely diced
1/2 bell pepper, red or green, diced
4 sprigs cilantro, stems and leaves chopped
1 tomato, diced
1/2 cup grated Emental cheese (optional)

Beat the eggs in a bowl with 125 ml of milk, salt and pepper. Heat a 9-inch skillet over high heat, throw in the butter and spread it around the skillet while it melts, without letting it brown. Pour in the egg mixture and reduce the heat to medium. When the eggs begin to solidify on the bottom, spread the onion, chorizo, pepper, cilantro sprigs and tomato over the omelet. Sprinkle with cheese and cover with a lid that has been briefly heated to melt. Fold the omelette over itself with a large spatula and slide onto a serving dish. Decorate with coriander leaves.