• 3 eggs

  • 1 ball mozzarella

  • 100g chorizo, sliced

  • 40g cheddar

  • 1 tbsp chives, chopped

  • ½ red pepper, sliced

  • Cayenne pepper

  • Milk

  • Olive oil


  • 1.

    Fry the chorizo and peppers in olive oil in a hot pan for 4 minutes.

  • 2.

    Whisk the eggs until light and frothy then add a dash of milk, some salt and pepper and half the chives.

  • 3.

    Add the egg to the hot pan with the pepper and chorizo and cook for two minutes.

  • 4.

    Slice the mozzarella and place over one half the omelette.  Fold the other half over to cover the cheese and cook for 1-2 minutes, flipping to make sure both sides are cooked.

  • 5.

    Grate some cheddar over the top and place under a hot grill for 30 seconds to a minute.

  • 6.

    Scatter over the rest of the chives and serve.

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