Strong cheddar and melty mild mozzarella with pickled hot jalapeño peppers make up this spicy omelette filling. The tomato salsa adds a fresh tangy contrast. I used chives and fresh oregano in the salsa as its what I had to hand, but coriander leaves would be good (probably better!). I usually make omelettes in a quite specific way (as described below) which is a French method but you could of course make the omelette your way.
Ingredients (serves 2)
2 - 3 eggs per omelette, depending on the egg size
A splash of cold water
Oil or butter to fry
20g strong cheddar cheese, grated
60g mozzarella, shredded
6 - 8 slices of pickled jalapeño pepper, chopped
5 - 6 baby tomatoes
¼ of a red onion
Chives and fresh oregano, chopped
Juice of half a small lime
Salt to taste
Method (per omelette)
Ingredients (serves 2)
2 - 3 eggs per omelette, depending on the egg size
A splash of cold water
Oil or butter to fry
20g strong cheddar cheese, grated
60g mozzarella, shredded
6 - 8 slices of pickled jalapeño pepper, chopped
5 - 6 baby tomatoes
¼ of a red onion
Chives and fresh oregano, chopped
Juice of half a small lime
Salt to taste
Method (per omelette)
- Mix together the cheese and chopped jalapeños.
- Chop the tomatoes and onion into small dice. Place in a small bowl and add the herbs and lime juice. Mix well. Add salt to taste.
- Beat the eggs together with a splash of cold water.
- Heat the oil or butter in a non-stick pan and add the beaten eggs. Wait until the edges of the egg begin to ‘frill’. Using a fork, gently drag the edges of the omelette towards the middle, tilting the pan as you go so that the uncooked egg runs to the edge of the pan. Repeat until the omelette is nearly cooked. This should only take a few minutes.
- Add half the cheese and jalapeño mixture to one half of the omelette, leaving a margin at the edge. Using a fork or spatula, fold the other half of the omelette over the filling. Let it cook for a little longer so that the cheese melts.
- Roll or slide the omelette onto a plate and serve with the salsa.
Last edited: