With every great vacation comes the depressing adjustment back to reality. Marc (my husband) and I recently returned from Tulum, Mexico . It was so beautiful I am still not over it and I’ve been back for 8 weeks now. I’m going to give myself a couple more weeks then it’s time to start researching support groups.
But seriously..how can I go from this outside our door in the morning to happily resuming life in an office park cubicle. How!!? I’ll let you know if I figure it out.
One of the things we did a lot of was eating. There were little villas all on the beach for a couple mile stretch each with their own restaurant and bar.
One of my favorite meals was an omelette I had for breakfast at Villas las estrellas. I’m not usually excited about omelettes but this one had a little Mexican magic or something. The week we got home I tried to recreate it. Not quite as one good as the one in Mexico, but close enough. If I close my eyes and tune out the sound of my neighbors mowing the lawn and ignore my dog clawing holes in my leg, it’s just like I’m in Mexico.
This omelette has manchego cheese which they use a lot in Tulum. Manchego is a semi-soft cheese with a unique buttery flavor (cheese fearers, don’t worry nothing too intense or stinky) and comes from sheep in the La Mancha region of Spain. Whenever I used to eat manchego I used to think of Don Quixote from the book ‘The man from La Mancha’ but now I just think of Tulum. Which is definitely better. It also has peppers and onions sauteed with a bit of cayenne pepper and cilantro.
Here’s a picture of the one I had in Tulum washed down with fresh papaya juice.
Please ignore the untoasted bread and plain lettuce/tomato combo. I don’t know what that’s about.
- 2 eggs
- 1 tablespoon of milk
- Salt and pepper to season
- ⅛ tsp red cayenne pepper and a pinch
- ½ small Spanish (or sweet) onion sliced
- ½ red pepper sliced into thin strips
- Hot sauce to drizzle
- Handful of cilantro
- 1.5 oz manchego cheese or 3 tablespoons if using shredded
- Add olive oil to a pan on med. high heat and sautee the onion and peppers until they soften and onions are translucent. About 5 minutes. While they are cooking season with a pinch of salt and a pinch of cayenne pepper.
- Combine the eggs and the milk. Add salt and pepper to season. Add the cayenne pepper. Whisk together. If you like your omelettes super fluffy then aggressively whip the eggs for a good minute. This will beat air into the eggs to fluff them up.
- Heat pan on medium-low. Pour egg mixture onto pan and cook for a few minutes or until the egg starts to set. You may want to lift the handle a bit to move any excess liquid around if you notice any pooling of the raw egg. It will just spread it around and help it cook.
- Once it appears set (it can still be a little wet on the very top) put the veggies on one half of the omelette. Top with the cheese. Sprinkle with cilantro.
- Carefully lift the empty half of the omelette and drape over the other half. When you do this the egg should be totally set. It can still look a little wet but make sure the egg doesnt look like it will all drip out of the omelette.
- Cook another minute or two until the cheese is melted to your likeness.
- Plate and drizzle with a bit of hot sauce and garnish with cilantro.
Hello! My name is Christina and I started this blog to share my love of food. You can find recipes of all kinds here but I try to keep them simple and of course delicious! 
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