When I spent time in Mexico, I discovered how salsas are such a great accompaniment to eggs. They’re so fresh and spicy and make a fantastic breakfast or brunch, especially in the summer.
340 CALORIES | 23G FAT | 4.5G SATURATES | 11.5G CARBS | 11G SUGAR | 1.1G SALT | 21G PROTEIN | 3.5G FIBRE
SERVES 2
4 eggs
2 egg whites
sea salt and freshly ground black pepper
olive oil spray, for frying
40g sun-dried tomatoes in olive oil, drained and finely sliced
2 spring onions, sliced
for the salsa
4 plum tomatoes, deseeded and finely chopped
6 fresh basil leaves, finely chopped
a handful of fresh coriander leaves, finely chopped
¼ white onion, finely chopped
juice of ½ lime
1 small Jalapeno pepper, finely chopped
1. First make the salsa: Place all the ingredients in a large bowl and mix together well.
2. Break the eggs into a separate bowl, lightly season and beat together with a fork.
3. Place a frying pan over a high heat, spray with a little olive oil and add the eggs, tilting the pan to spread the mix evenly over the base, then lower the heat to medium. After a minute or two, use a spatula to pull the outer edges of the omelette into the centre. The liquid, uncooked egg will fill the space and ensure the omelette cooks evenly and the base doesn’t burn.
4. When almost all the egg is cooked, add the sun-dried tomato, then use a spatula again to flip one side of the omelette over so it is folded in half.
5. Take off the heat, rest for 30 seconds and then serve immediately with the spring onion scattered over and the salsa on the side.
TIP
You can make this the night before as it keeps well in the refrigerator. Take the chilli seeds out if you don’t want too much of a kick too early in the morning!
