Soufflée Spanish Omelette

• 6 eggs
• 100 ml skimmed milk
• 200 g red or green peppers, cut into a small dice
• 70 g chorizo, diced
• 1 bunch parsley, finely chopped
• 1 teaspoon chives, finely chopped
• 5 g (1 teaspoon) garlic, finely chopped
• 70 g shallot, sliced
• 1 pinch ground chilli or cayenne pepper
• Salt and pepper
• Toothpicks

Beat the eggs with the milk, salt and pepper. Add the peppers, chorizo, parsley, chives, garlic, shallot and chilli pepper. Pour into the cooking tray.

Steam for 15 minutes with the main course and the dessert.

Cut the omelette into cubes, spear with cocktail sticks and serve.