Chilli cheese and jalapeño omelette recipe
A cheese omelette served with a kick of jalapeño, a topping of sour cream plus a simple tomato and lime salsa.
Ingredients
- 3 large eggs
- 10 g unsalted butter
- 5 pickled jalapeños, finely chopped
- 50 g Mexican chilli cheese, grated
- 1 tbsp soured cream
- 3 large eggs
- 0.4 oz unsalted butter
- 5 pickled jalapeños, finely chopped
- 1.8 oz Mexican chilli cheese, grated
- 1 tbsp soured cream
- 3 large eggs
- 0.4 oz unsalted butter
- 5 pickled jalapeños, finely chopped
- 1.8 oz Mexican chilli cheese, grated
- 1 tbsp soured cream
- 200 g baby plum tomatoes
- 0.5 red onion, finely diced
- 0.5 red chilli, finely diced
- 1 lime
- 20 ml olive oil
- 2 tbsp coriander, chopped
- 1 pinch salt
- 1 pinch pepper
- 7.1 oz baby plum tomatoes
- 0.5 red onion, finely diced
- 0.5 red chilli, finely diced
- 1 lime
- 0.7 fl oz olive oil
- 2 tbsp coriander, chopped
- 1 pinch salt
- 1 pinch pepper
- 7.1 oz baby plum tomatoes
- 0.5 red onion, finely diced
- 0.5 red chilli, finely diced
- 1 lime
- 0.1 cup olive oil
- 2 tbsp coriander, chopped
- 1 pinch salt
- 1 pinch pepper
Details
- Cuisine: Mexican
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 5 mins
- Serves: 1
Step-by-step
- Make the salsa: in a mini blender, add the tomatoes, onion, chilli, coriander and blitz for a few seconds. Season and dress with lime juice and olive oil.
- Beat the eggs and season well with salt and pepper. Stir through the pickled jalapeños.
- Place the butter in a medium hot non-stick pan. Add the eggs, folding as you go. Sprinkle over the grated cheese as the omelette begins to set. Take from the heat when the omelette is nearly set, and fold before turning onto a serving plate.
- Serve the omelette with some of the salsa and a dollop of soured cream. Scatter with more chopped coriander if liked.
Recipe provided by www.eggrecipes.co.uk
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature