We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Chili, Cheddar and Coriander Omelette
Spring 2007
Jazz up a traditional omelette with the flavours of the Southwest.
Serves 1
2 packed cups (500 mL) baby or regular spinach leaves
1 tbsp (15 mL) butter
1 green onion, thinly sliced
2 to 4 tsp (10 to 20 mL) finely minced jalapeño pepper
Salt and pepper to taste
3 eggs
¼ cup (50 mL) grated old cheddar
2 tbsp (25 mL) chopped coriander
1. Chop regular spinach, if using baby spinach can be left as is. Melt 1 tsp (5 mL) butter in an 8- or 9-inch (20- or 23-cm) nonstick frying pan over medium heat. Add spinach, green onion, jalapeño to taste, salt and pepper. Sauté just until spinach wilts, 1 to 2 minutes. Turn into a bowl.
2. Whisk eggs in another bowl with 1 tbsp (15 mL) water, salt and pepper. Melt remaining butter in same frying pan over medium heat. When butter bubbles, add eggs. Once eggs begin to set on the side, push into centre, letting eggs that are still liquid flow to outside of pan. Continue until eggs are nearly set in centre, 2 to 3 more minutes.
3. Place spinach on 1 side of omelette then sprinkle with cheese and coriander. Loosen sides from pan, letting filled side of omelette slide out of pan and flipping other half of omelette over filling.
Serves 1
