With my lifelong passion for running, I've learned how crucial it is to have a solid pre-run meal. For me, that meal is the La Condesa Omelette – it's my absolute favourite.
This omelette isn't just delicious and super easy to make; it also keeps me feeling full for ages, thanks to all the veggies in it. It's the ideal brunch to kickstart my run along the Thames – can't go wrong with it! That said, if you don't fancy hitting the streets, it's pretty good just as a classic brunch staple.
Ingredients
- 6 eggs
- 1 heritage tomato, cubed
- ½ green pepper, cubed
- ½ red pepper, cubed
- ½ yellow pepper, cubed
- 2 button mushrooms, cubed
- ½ red onion, cubed
- A handful of coriander leaves, chopped
- 1⁄3 spring onion, chopped
- 1⁄4 quarter green jalapeño, sliced
- 10g white cheddar cheese, grated
- 10g Monterey Jack cheese, grated
- Salt, pepper
Method
- Beat the eggs together in a small bowl, and season with salt and pepper to taste. Add the chopped ingredients to the egg, mixture, and season again.
- Heat a tablespoon of neutral oil in a non-stick frying pan, pour into the pan, then pour on the egg mix and swirl the pan until the omelette mixture is cooked underneath.
- Carefully flip the omelette over and cook for a further 1-2 minutes, until golden. Scatter with 1 tablespoon of fresh coriander and jalapeño slices, and serve immediately.
