Dean Edwards' recipe for spicy Chilli Cheese & Jalapeño Omelette

Published Wednesday, Apr 30 2014, 19:40 BST  |  By  |  Add comment
Give your standard omelette an exciting kick with this chilli cheese and jalapeño recipe, courtesy of TV chef and Masterchef runner up, Dean Edwards.

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.

Chilli cheese and jalapeño omelette

© British Lion Eggs


  • 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


1 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 Time

5 minutes

Cook Time

5 minutes

Nutrition Information

Serves 1

For more egg recipes, head here.

Love spice? Check out our gallery of dishes with a kick below