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Spanish | |
| 2 eggs 2 tablespoons mayonnaise 2 tablespoons grated Spanish manchego cheese, plus more for garnish 6 to 8 jarred whole Spanish piquillo peppers | |
| In a bowl, whisk together the eggs and mayonnaise until emulsified and smooth. Get an 8-ounce microwave-safe bowl or ramekin. Coat with olive oil (bottom and halfway up). Sprinkle in the manchego cheese and shake so it sticks to the oiled surface. add the egg mixture and microwave until the omelet rises like a soufflé and is cooked, yet slightly runny, 45 seconds to 1 minute. On a salad plate, place the Spanish pequillo peppers along the edge in a circle and turn the “omelet” out into the middle. The omelet should run slightly, with an eggy sauce that coats the peppers, but if a more cooked egg texture is preferred, simply microwave for 10 to 15 seconds longer. Garnish with extra grated Manchego and enjoy warm. | |
Unrated | |
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