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.


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


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

Diary of an imperfect mum

Here is an Eggs Benedict recipe. For myself, I can think of no nicer breakfast treat.


How about treating your loved on to the perfect Eggs Benedict?



4 happy eggs
125g butter
1 tsp white wine vinegar
Pinch salt
Pinch of black cracked pepper
juice of half a lemon
4 slices Parma ham
2 English muffins


Hollandaise sauce
In a bowl, whisk 2 egg yolks, lemon juice and vinegar.

In a small saucepan, melt the butter on a gentle heat, the butter should foam as it burns-off the water. As soon as the foaming starts to reduce, pour it (in a slow trickle) in to the egg mixture, whilst whisking. Continue whisking until the butter is fully combined. Add a pinch of salt to season.

To cook the perfect poached egg
Poach 2 happy eggs. A great trick, to hold the egg together when cooking, is to place the whole egg (shell on) in simmering water for 10 seconds, then place it in cold water until it’s cool enough to touch. Next, crack it open and place into simmering water and cook for 3 minutes. Add a few drops of vinegar to the water too.

To assemble
Split and toast the English muffins, butter them and place on a plate. Arrange the ham on top followed by the poached eggs and a generous helping of hollandaise sauce. Top with a sprinkle of cracked black pepper.

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Are you a fan of Eggs Benedict?