Omelette Wrap with Avocado, Tomato Salsa and Chilli
By OcadoLife
Published on 16 May 2022
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 up and eat it on the move, or even use a good-quality ready-made salsa to save on chopping time. Time and servings
10 minsTotal time
1Servings
10 minsCooking time
Ingredients
- 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
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.Step 2
Turn the heat right down and just let the egg cook through, this should only take 2 mins.Step 3
While the egg cooks, combine the tomato, shallot, lime, chilli and coriander in a bowl to make the salsa.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.