One of our favourite recipes. The jalapeño peppers make the omelette sing. Enjoy it as a flavourful breakfast or have it for lunch with half a plateful of green and coloured salad.
PREP 10 MINS
COOK 8 MINS
PER SERVING 300 CALS PROTEIN 23G CARBS 2.5G FAT 21.5G FIBRE 1.5G
1 tbsp olive oil
1⁄2 medium onion, peeled and finely sliced
2 heaped tbsp sliced red or green jalapeño peppers from a jar (around 30g), drained and roughly chopped
2 balls frozen leaf spinach (around 115g), thawed and drained, or a large handful of fresh young spinach leaves
4 large eggs
20g Parmesan, finely grated
1. Heat the oil in a nonstick frying pan, add the onion and gently fry over a low-medium heat for 2-3 minutes, or until softened, stirring occasionally. Stir in the jalapeño peppers and spinach and cook for a further 1-2 minutes, until heated through.
2. Meanwhile, whisk the eggs in a small bowl and season with ground black pepper. Pour into the pan and leave to cook for a few seconds.
3. Using a wooden spoon, draw the egg in from the sides of the pan towards the centre and let the uncooked egg run to fill its place. Cook for 2 minutes until almost set, then sprinkle with the Parmesan and cook for a further 1-2 minutes, or until melted.
4. Fold the omelette in the pan, then cut in half and divide between two plates.
COOK’S TIP You will need a pan with a diameter of around 20cm. If you only have a larger frying pan, double the ingredients and save half the omelette for the following day. Reheat gently in the microwave or serve cold.