Mexican Omelette
A few years ago, I had the most wonderful holiday in Mexico and one of the best things about it was the food, particularly the fresh omelettes at breakfast time. Once I had sampled one of the hotel’s Mexican-style omelettes, I knew there was nothing else that could beat it at breakfast time, especially when served with a cheeky mimosa!
This style of omelette is a little different as it’s stuffed rather than the usual method of setting the ingredients into it – a much better way to serve an omelette in my view as it means you can stuff it with lots of veg to make it super filling. In Mexico, I garnished the omelette with guacamole, salsa and a little sour cream. I’ve recreated it at home so many times with either all or one or two of these accompaniments, depending on what I have in the fridge (be sure to adjust the calories depending on your accompaniments).
POINTS AND NUTRITIONAL INFORMATION
Serves 1 – per serving
without accompaniments – 5 points or 308 cals, 20.6g fat, 7.5g carbs, 24.0g protein
with accompaniments – 10 points or 472 cals, 35.9g fat, 10.6g carbs, 26.0g protein
INGREDIENTS
2 medium eggs, whisked in a bowl
15g chorizo, peeled and finely diced
4 cherry tomatoes, finely diced
¼ small red onion, finely diced
½ pepper, finely diced
Small handful of spinach, finely shredded
1/2 teaspoon paprika
20g light mature Cheddar cheese, grated
Low calorie cooking spray
Salt and black pepper
Accompaniments
1 tbsp hot salsa
½ tbsp light sour cream
1 tbsp cheats guacamole (mash together the flesh of 1/2 ripe avocado – about 75g, juice of 1.2 lime, 1/4 teaspoon garlic powder, a pinch of chilli flakes and salt and pepper)
Sprinkle of fresh coriander
Method
- Whisk the eggs in a jug and pop to one side.
- Spray a small frying pan with low-calorie cooking spray, heat, and then add the chorizo, tomato, onion, pepper, spinach and paprika. Season with salt and pepper.
- Once the onion has started to soften after 3–4 minutes, remove the filling from the pan and pop onto a plate to one side.
- Spray the same small frying pan again with low-calorie cooking spray. Tip in the beaten eggs and season. Leave to set for a few minutes until the base is firm and the top has started to bubble. Then add the stuffing back to the pan, distributing over one half of the omelette.
- Top the stuffing with the cheese and then, using a spatula, fold the non-filled side over on top of the filled side.
- Leave to cook for another minute and then slide out onto a plate. Serve with your chosen accompaniments.
This was amazing! I love cooking and like omelettes but theres always something missing! I also went to mexico last year and they had the exact same in my hotel a chef doing fresh omelettes every morning so i had to try this this morning! I did 2 egg omelette and filled with 20g chorizo, onion, red pepper, mushroom , courgette, spinach and 30g eat smart grated cheese! 5 sp altogether! Tempted to even have for tomorrows bfast/brunch!! Thankyou