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!

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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

  1. Whisk the eggs in a jug and pop to one side.
  2. 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.
  3. 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.
  4. 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.
  5. Top the stuffing with the cheese and then, using a spatula, fold the non-filled side over on top of the filled side.
  6. Leave to cook for another minute and then slide out onto a plate. Serve with your chosen accompaniments.


1 thought on “Mexican Omelette”

  • 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

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