|Mexican Open Omelette|
- 2 tsps olive oil
- Handful of chopped jalapeño peppers
- 1/2 diced red onion
- 1 clove of garlic minced
- Handful of cherry tomatoes, halved
- 4 eggs, whisked
- Handful of chopped coriander
- Handful of crumbled feta & cheddar cheese
Heat the oil in a medium sized frying pan. Add the onion and sauté for 3 minutes then add the garlic and tomatoes and sauté for a further 3 minutes. Once done transfer to a plate and leave to one side.
Preheat your grill to high. Return the pan to the stove, add the whisked eggs and cook for around 5 minutes. Cover the omelette with the cheddar cheese and place the pan under the grill until the cheese has melted and the omelette has puffed up slightly (remember to make sure the handle of the frying pan is outside the oven). Transfer the omelette to a plate, scatter over the tomato and onion mixture along with the jalapeños, feta and coriander.
This was a late breakfast which was quick and easy to make and oh so tasty. I drizzled some Kankun habanero and jalapeño sauce over the top for an extra zing. An ideal recipe for breakfast, lunch and dinner. Avocado would be great with this as well, unfortunately the "perfectly ripe avocados " I had ordered were far from ripe! Oh well, there is always next time.