Omelette with sun-dried tomatoes, red onion with Chipotle jam

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  • Gluten free


  • 12 eggs
  • freshly ground black pepper
  • 1 tbsp olive oil
  • 1 1/2 red onion, thinly sliced
  • 2 tbsp chopped sun-dried tomatoes
  • 12 cherry tomatoes, halved
  • a handful of basil leaves, shredded, plus extra to serve
  • 75g watercress
  • Spoonfed Foods Chipotle jam


Let's start cooking

We are going to cook 4 individual omelettes.

Let's start cooking the first one by breaking 3 eggs into a large mixing bowl and beating them lightly with a fork. Season with a little black pepper.

Turn the grill on to its highest setting.

Heat a drizzle of olive oil in a large non-stick fry pan, swirling the pan to cover the base as it sets.

Scatter a quarter of the red onion, sun-dried tomato, cherry tomatoes and basil over the top of the omelette and slide the pan under the hot grill for 1-2 minutes or until golden.

Slide the omelette onto a plate and keep warm while you cook the remaining omelettes.

Serve with some fresh peppery watercress, a little basil and top up with a spoon of Chipotle jam.

Serves 4.


Recipe by Daniel Green, "The Paleo Diet"