Here’s a tempting omelette salsa recipe.

Soft flour tortillas are topped with omelettes and a lively salsa, then rolled up. Perfect for breakfast on-the-go or an anytime snack.

omelette

Serves 4 / Prep time: 10 minutes / Cook time 10 minutes

4 soft flour tortillas

8 Big & Fresh eggs

4 tbsp milk

2 tomatoes, finely chopped

1 small red onion, finely chopped

1 red, green or yellow pepper, deseeded and finely chopped

2 tsp finely chopped green or red chilli (optional)

2 tsp vegetable oil

80g mature Cheddar cheese, grated

Salt and freshly ground black pepper

1. Lay out the tortillas on a work surface. Preheat the grill.

2. Beat the eggs and milk together. In a separate bowl, mix together the tomatoes, onion, pepper and chilli (if using), seasoning with salt and black pepper.

3. Heat ½ tsp of vegetable oil in a non-stick frying pan and pour in one quarter of the beaten egg mixture. Cook on the hob over a medium heat for a few moments to set the base. Sprinkle one quarter of the tomato mixture over the surface, then sprinkle 20g of the cheese over the top. Grill to set the egg and melt the cheese.

4. Slide the omelette onto one of the tortillas. Leave to cool a little while you make three more omelettes, placing them on top of the tortillas as you go. Roll up the tortillas, slice in half and serve immediately, or wrap in foil to serve later.

Cook’s tip: Use plain or whole-wheat tortillas; though remember that whole-wheat ones have higher fibre content.

Nutritional analysis per serving

1669kJ/399kcal

22g protein

23g fat of which 9g saturates

27g carbohydrate of which 9g sugars

2g dietary fibre

516mg sodium equivalent to 1.2g salt

This recipe was made using Big & Fresh eggs, for more information and delicious recipes visit www.bigandfresh.co.uk

Diary of an imperfect mum