What is that?? I hear you ask. The deadest, most unphotogenic breakfast of all time?

Well, when it comes to unphotogenic, maybe, but I was so surprised how delicious this spicy cheesy omelette turned out that I just had to do this spontaneously basic post. I debated not including a photo because it looked so shit, but ultimately I felt like a recipe with no photo was a bit of a cop out, and I may as well open with something that looks a bit grim to grab your attention. Despite the world of instagrammable symmetrical plate aesthetics that we live in, let’s not forget that if you genuinely care about food, it’s all about the enjoyment of eating it rather than what it looks like, although a pretty plate is a pleasant bonus.

I used to find eggs so incredibly boring to eat and dull in flavour, which is a madness considering how versatile they actually are.

So now I’ve gone the other way; jumped on the ‘add a fried egg to everything’ bandwagon – burgers, toast, rice, you name it, there are very few dishes that can’t be enhanced by the addition of a fried egg.

But anyway, today isn’t about fried eggs, at least not in that sense. My breakfasts (when I actually have them) typically consist of something that I don’t deem to be time-consuming – granola, porridge or some kind of frozen leftover treat that I just need to reheat. This morning, however, I decided to push the boat out before work and cook an entire omelette!!

Obviously this whole notion of it being more effort is flawed anyway as stovetop cooked porridge probably takes longer and requires more patience and standing around, but still, I felt that this morning was going to be a major commitment.

Granted, only an idiot wouldn’t know how to whip up a standard omelette (if that’s you, yes, you are an idiot), but this one turned out to be so delicious that I had to share my satisfaction. With the kick of chilli and creaminess of the melting cheese, this breakfast was an absolute winner.

Makes 1 omelette

Ingredients:

2 eggs

Splash of milk

1/2 chilli (I used scotch bonnets but they don’t have to be this fiery)

Oregano

20g ish of smoked cheese

Mixed spices

Butter

1. Beat the eggs and add the milk, oregano, crumbled up cheese and chopped chilli then swirl to combine.

2. Heat a knob of butter in a non-stick pan over a medium heat.

3. Pour in the mixture and leave to cook and set.

4. When starting to set on top, use a spatula to examine the underneath to check when it’s golden with some darker brown patches. If you’re satisfied with the colour, instead of flipping the whole thing, just fold one half over the other.

5. Flip the folded omelette and leave for 30-60 seconds longer.

6. Serve up with your choice of seasoning. I used a mixed Spanish spice from the brand Toque which I think you can get online.

This is such a simple recipe but the flavour and the textures still wowed me. Feel free to alter the amount of chilli to your taste. You could also serve with a salad or even chips for a main meal. A drizzle of pesto would also be delicious on top.

This will make getting up for work in the morning so much easier, I promise.

¡Comemos!

xo