About
This flavorsome cheese omelette is cooked through before being filled with beef chilli and topped with extra tangy cheddar cheese and scallions.
Perfect for sharing for lunch or dinner with a crunchy side salad.
Ingredients
- 6 medium raw egg
- 4 ½ ounce ground beef
- 2 tablespoon olive oil
- 1 tablespoon red onion
- 1 clove garlic, fresh
- 1 large scallions
- 1 teaspoon chili powder
- ¾ cup, grated cheddar cheese
- ½ tablespoon unsalted butter
- ½ teaspoon cumin, ground
- ½ teaspoon spices coriander seed or ground
- ½ teaspoon cayenne
- ⅓ cup tomato, canned
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat a tablespoon of olive oil in a skillet over a low/medium heat. Finely dice the onion and crush the garlic. Add to the pan and sweat gently until tender.
- Add the beef, spices and tomatoes and stir well to combine. Simmer until the beef is completely cooked through and the liquid has reduced – about 10 minutes.
- Whilst the beef is cooking, add the eggs to a large mixing bowl and season with salt and pepper. Beat well to combine.
- Add half of the cheese to the egg mixture and beat well.
- Heat the remaining oil in a separate skillet over a medium/high heat. Add the egg mixture and leave to settle for a minute. As the egg begins to cook at the edges, use a spatula to bring the cooked egg towards the center of the skillet allowing the uncooked egg to flow into the gaps.
- Once the omelette is just cooked through, spoon the beef over half of the omelette. Scatter with the remaining cheese. Finely dice the scallions and sprinkle over the top.
- Carefully flip the cooked, uncovered omelette half over the chilli, sandwiching it inside. Remove from the heat and serve immediately.
Nutrition Facts
- Servings: 2
- Calories: 680.9kcal/2848.8kJ (per serving)
- Fat: 52.2g (per serving)
- Carbs: 7.6g (per serving)
- Protein: 44.4g (per serving)
