The main buffet restaurant in the hotel we stayed at in Mexico was amazing. I’m usually very fussy about ‘buffet’ style food (I often feel like you never get a proper meal) but there were so many areas where fabulous food was being cooked fresh in front of you, I would probably have been happy to eat here every night (I didn’t though, there were another 9 restaurants to choose from!).
That said we did eat in the buffet restaurant most morning as I discovered on the first day that the hotel did the most incredible fresh omelettes. Once I had sampled one of these I knew there was nothing else that could beat this at breakfast time. Coupled with an ice cold mimosa, I was a happy bunny.
The style of omelette served here was very different to how I would usually make an omelette with the chefs ‘stuffing’ the omelette rather than setting the ingredients into it. This seemed like a much better way to serve them as it meant you could literally stuff as much veg in as you liked making it a far more filling and satisfying meal.
I’ve made this omelette at least a dozen times since I got home. It’s so tasty and fills me up nicely until lunch. In Mexico I had this omelette with homemade guacamole, salsa and a little sour cream. I’ve recreated at home with either all or one or two of these accompaniments, depending on what I have in the fridge.
Serves 1 = 5sp each
1 whole egg and 1 egg white, whisked in a bowl
15g chorizo, finely diced
4 cherry tomatoes, finely diced
½ pepper, finely diced
¼ small onion, finely diced
Small handful of spinach, finely shredded
10g half fat mature cheddar, grated
Salt and pepper to taste
1 tbsp hot salsa
½ tbsp lightest sour cream
1 tbsp guacamole (home made or shop bought)
Spray a small frying pan with low calorie cooking spray, heat and then add the chorizo, tomato, onion, pepper and spinach and season. Once the onion has started to soften (3-4 minutes) remove the filling from the pan and pop on a plate to one side. Spray the same small frying pan again with low calorie cooking spray. Tip in the beaten eggs and season. Leave to set for a few minutes until the base is firm and the top has started to bubble. Then add the stuffing back to the pan, distributing over one half of the omelette. Top the stuffing with the cheese and then, using a spatula, fold the non filled side over on top of the filled side. Leave to cook for another minute and then slide out onto a plate.
Serve with the accompaniments of your choice.