EGGS ARE AMONG the easiest and most nutritious food items to have in the morning.
The can be fried, poached, scrambled or in this case, made into an omelette.
Between prep and cooking time, you’re looking at no more than 10 minutes. As well as breakfast this also makes a tasty lunch. This little creation is a Mexican omelette with salsa.
Ingredients
- 2-3 tablespoons Sunflower/coconut/olive oil
- Can of tomatoes
- Onion x 1
- Lime x 1
- Garlic cloves x 1
- Jalapeno pepper x 1
- Salt and pepper to taste
- Grated parmesan or cheddar
- Eggs x 3
- Items required; a blender (handheld will do) or food processor.
Method
- First you make your salsa by slicing the pepper, chopping the onion and peeling the garlic. Place them in the processor and add in the tomatoes. Squeeze in the juice of one whole lime and add some salt to taste. Mix for up to 30 seconds until the salsa is runny.
- Heat the oil in a non-stick pan and beat the eggs in a bowl separately.
- Wait until the pan is very hot and tip in the beaten eggs.
- When the top thickens and no visible liquid remains, season with pepper and turn over.
- Add some cheese to one side of the omelette and cook for another 30-60 seconds.
- Fold the omelette in half and serve with your salsa.
Nutritional information
(This is all approximate as there will most likely be difference in the types and quantities of ingredients used)
- Calories: Approx. 300. Depending on type and quantity of oil and cheese used.
- Fats: <25g
- Protein: < 20g
- Carbohydrates: <7g