30 July 2014

Mexican Omelette

I love breakfast. I’m with Pooh on this one.

“When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself?"

"What's for breakfast?" said Pooh. "What do you say, Piglet?"

"I say, I wonder what's going to happen exciting today?" said Piglet.

Pooh nodded thoughtfully. "It's the same thing," he said.” 

Whether raiding the fridge & throwing together whatever I find in there in to a frittata for a few ready to go breakfasts or scrambling some eggs to go with some toasted Vogels or a favourite of mine perfectly soft boiled eggs, a good sprinkling of salt & pepper & of course soldiers I must have breakfast.  I just can’t really function with out it. My brain just doesn’t work & hanger is likely to set in which is never good!

If it’s the weekend I like to take a little time to concoct something a little different but there is usually still eggs.  Maybe some of these green pancakes with chilli lime butter, but I warn you the chilli lime butter is seriously addictive.  If pancakes not your thing then perhaps Emma’s kumara & kale latkes with poached egg or a herby omelette with spinach & feta salad or some of these chard & saffron omelettes from the wonderful Ottolenghi. All are something a little delicious & something a little different for your breakfast if you have a little time.  And for me a little lazy kitchen time on the weekend is the perfect start to a day.

This is another that is worth the effort & it’s really not too much of an effort, a little chopping, a little mixing, a little whisking & frying & rolling...there is just so much flavour! Chilli, lime, cheese! And this amazing avocado dressing.  The filling itself would be a delicious Mexican twist on coleslaw. So I won’t keep you in suspense any longer...here are some omelettes with a Mexican twist from Jamie.

Mexican Omelette, from jamieoliver.com

Serves 4

Or just reduce for 2 or 1. And if you like heat add more chilli. Love coriander, same just add more.


1 ripe avocado 
3 limes 
Bunch fresh coriander 
3 tbsp natural yoghurt 
Olive oil 
1 small onion 
1 carrot 
½ white or green cabbage 
1 fresh red chilli 
8 large free-range eggs 
60g cheddar cheese


Squeeze the avocado flesh into a blender, throw away the stone & skin. Add the lime juice, coriander stalks, yoghurt & just a splash of oil. Whiz until smooth, taste & season with salt & pepper.

Peel the onion & carrot. Grate the onion & carrot & finely slice the cabbage.*
Very finely slice the chilli & throw everything into a large bowl. Add most of the coriander leaves & pour over the avocado dressing. Gently toss everything together. Taste & season with salt & pepper, if needed. 

*Loving my mandolin & highly recommend this little gadget. Perfectly thin slices in a jiffy. Just careful of those fingers.

Whisk all the eggs together in a large bowl & add a splash of water & a good pinch of salt & pepper. Place a large non-stick frying pan over a medium-low heat & once fairly hot add a little drizzle of oil followed by a quarter of the egg mixture. Swirl the eggs all around the pan & grate over a quarter of the cheese & let it melt.   Cook the omelette gently without colouring it or just under 2 minutes. You only need to cook one side as it’s so thin. Slide it gently on to a plate, spoon over a quarter of the avocado slaw & carefully fold up the sides & roll it over. Serve with a wedge of lime, a few coriander leaves & some freshly sliced chilli if you like a spicy little kick. Repeat with the remaining ingredients, serving them up as you go as these are best eaten straight away.

Bright, fresh, zesty, spicy...what a great way to waken up your taste buds!



  1. Yum! Mairi, these omelettes look like the perfect way to start the day - though for me that would definitely be closer to lunchtime!

    1. Well they'd make for the perfect brunch or lunch 2, I'll eat eggs any time of day & these ones were a treat! Just so fresh & bursting with flavour, I think they'd definitely help wake you up Sue :)

  2. This is a great post, thanks for writing it.


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