Taking just minutes to create, this easy dish is courtesy of TV chef Dean Edwards. It piles in plenty of spice and cheese for a brilliant brunch, lunch or teatime treat.
- 3 large British Lion eggs
- 60g cheddar cheese, grated
- 50g cured chorizo, diced
- ¼ red onion, finely sliced
- ½ green chilli, very finely diced
- 3 tablespoons fresh coriander, chopped
- Salt and pepper
- Guacamole and sour cream to serve (optional)
Method1 Fry the chorizo and onion in a dry pan for 5 minutes. Remove and when cool, add the cheese, chilli and coriander.
2 Beat the eggs with some salt and pepper. Place a non-stick frying pan over a medium heat, then pour in half of the eggs. Tilt the pan until you have a thin layer of egg, then cook until just set.
3 Remove from the pan and repeat to make another omelette. When nearly set, sprinkle the cheese mixture on top. Place the other omelette on top.
4 Cook for a further 1-2 minutes before turning onto a board and cutting. Serve with guacamole and sour cream.
Prep Time5 minutes
Cook Time10 minutes
Nutrition InformationServes 1
For more egg recipes, head here.
More delicious Mexican dishes to try:
Authentic Mexican Fajitas
Mini Apple & Chicken Quesadillas
Spicy Chicken Enchilada Wraps
Make Your Own Guacamole & Salsa
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