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  • Recipes
  • Omelette Wrap with Avocado, Tomato Salsa and Chilli
Omelette Wrap with Avocado, Tomato Salsa and Chilli

By OcadoLife
This is a super-speedy breakfast idea that's quick enough to make in the week before you head out the door, but satisfying enough to whip up on leisurely weekend mornings, too. If you're pushed for time you can roll it…
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Time and servings

Total time
Servings
Cooking time

Ingredients

11 total
  • 1 tortilla
  • 2 medium eggs
  • 10 g of butter
  • 1 tomato, diced
  • 1 banana shallot, finely chopped
  • 0.5 lime, juiced
  • 1 tbsp of coriander, chopped
  • 0.5 avocado, sliced
  • 1 tbsp of sour cream
  • 1 jalapeño chilli, finely sliced (fresh or jarred)
  • 0.25 tsp of chilli flakes

Method

4 steps

  1. Step 1

    Heat a medium frying pan on a medium heat. Beat the eggs with a little seasoning and add the butter to the frying pan. Once melted, add the eggs and tip the pan to make sure they cover the base evenly – like making a pancake.

  2. Step 2

    Turn the heat right down and just let the egg cook through, this should only take 2 mins.

  3. Step 3

    While the egg cooks, combine the tomato, shallot, lime, chilli and coriander in a bowl to make the salsa.

  4. Step 4

    Slide the omelette onto the tortilla. Add the avocado, salsa and sour cream, then top with the jalapeño slices. Roll it up and tuck in.