Super easy to whip up; it uses an array of fiery ingredients to create a great spicy taste and even shows you how to make your own accompanying salsa.
- 3 large British Lion eggs
- 10g unsalted butter
- 5-6 pickled jalapeño chillies, finely chopped
- 50g Mexican chilli cheese, grated
- 1 tablespoon soured cream, to serve
- For the salsa:
- 200g baby plum tomatoes
- ½ red onion, finely diced
- ½ red chilli, finely diced
- 1 lime, juiced
- 20ml olive oil
- 2 tablespoons coriander, chopped
- Salt and pepper
Method1 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.
2 Beat the eggs and season well with salt and pepper. Stir through the pickled jalapeños.
3 Place the butter in a medium heat non-stick pan. Add the eggs, folding as you go. Sprinkle over the grated cheese as the omelette begins to set.
4 When the omelette is nearly set, remove from the heat and fold before turning onto a serving plate.
5 Serve the omelette with some of the salsa and a dollop of soured cream. Scatter with more chopped coriander if desired.
Prep Time5 minutes
Cook Time5 minutes
Nutrition InformationServes 1
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Love spice? Check out our gallery of dishes with a kick below