Mexican Omelette
This has to be one of my staple breakfasts as it is high in protein, easy to make and absolutely delicious. If you like Mexican food, you'll love this!
DIFFICULTY: 1/5
Serves 1 (or 2 with toast on the side)
2 Large Free Range Eggs
2 Spring Onions
1 Clove of Garlic
1/2 Red Chilli (add more as you wish)
6 Cherry Tomatoes
Handful of Cooked Ham or Chorizo (optional)
1/2 an Avocado
1/4 Block of Feta
Small Bunch of Fresh Coriander
Squeeze of Lime
1tbsp Olive Oil
1/2 tsp Chilli Oil
Black Pepper to season
Takes 5 minutes to prepare and 15 minutes cooking on the hob/under the grill
Put the grill on a high heat. Then crack the eggs, whisk in a bowl and season with black pepper and put aside.
Finely slice the spring onion and chop the garlic, chilli and cherry tomatoes. If you're adding ham or chorizo, chop that up also.
Heat a frying pan on a medium heat with the olive oil and add the spring onions and garlic. Stir for a minute then add the chopped chilli and cherry tomatoes and stir for another minute until softened. Add the ham or chorizo, if using, and mix everything together.
Flatten all of the ingredients out so they're evenly spaced then educe the heat slightly and add the eggs. Leave to cook for a couple of minutes before crumbling over the feta - leave some big chunks and smaller ones.
Put the frying pan under the grill and leave to cook until the omelette is set and there is colour on the top.
Remove from the grill and put on a plate to serve. Chop the avocado into chunks and finely chop the coriander and add both to the top along with a squeeze of lime and a drizzle of chilli oil.
