Chilli cheese and jalapeno omelette recipe

• 3 large eggs
• 10 g (0.4oz) unsalted butter
• 5 pickled jalapenos, finely chopped
• 50 g (1.8oz) Mexican chilli cheese, grated
• 1 tbsp soured cream
• 200 g (7.1oz) baby plum tomatoes
• 0.5 red onion, finely diced
• 0.5 red chilli, finely diced
• 1 lime
• 20 ml (0.7fl oz) olive oil
• 2 tbsp coriander, chopped
• 1 pinch salt
• 1 pinch pepper

1. Make the salsa: in a mini blender, add the tomatoes, onion, chilli, coriander and blitz for a few seconds.
2. Season and dress with lime juice and olive oil.
3. Beat the eggs and season well with salt and pepper.
4. Stir through the pickled jalapenos.
5. Place the butter in a medium hot non-stick pan.
6. Add the eggs, folding as you go.
7. Sprinkle over the grated cheese as the omelette begins to set.
8. Take from the heat when the omelette is nearly set, and fold before turning onto a serving plate.
9. Serve the omelette with some of the salsa and a dollop of soured cream.
10. Scatter with more chopped coriander if liked.

eggs, butter, chilli cheese, cream, baby plum tomatoes, red onion, red chilli, lime, olive oil, coriander, salt, pepper

Taken from www.lovefood.com/guide/recipes/27327/chilli-cheese-and-jalapeo-omelette (may not work)