Chilli cheese egg wrap
![](/sites/default/files/styles/large_main_image/public/2023/01/CHILLI%20CHEESE%20WRAP%20EGGS%20-%20Logo.jpg?itok=Njgu2NZU)
Ingredients
- 4 tsp vegetable oil
- 1 small or 1/2 an onion, chopped
- 2 medium British Lion eggs
- salt and ground black pepper
- a little chilli sauce
- 25g mature grated cheddar cheese
- 1 small tomato, sliced
- a handful of salad leaves
Method
- Heat half the oil in a medium sized pan, add the onions and cook for 3 minutes, stirring until they are soft and golden. Transfer the onions to a plate, and wipe out the pan.
- Beat the eggs with a little seasoning. Add the remaining oil to the pan, pour the British Lion eggs in an even layer, scatter over the onions. Cook over a medium heat for 2 minutes until the base is golden and top set. Remove the pan from heat.
- Tip the omelette onto a clean board onions up and make a cut with a knife into the centre of the omelette. Spread a little chilli sauce over the warm omelette then sprinkle the cheese on the first quarter, top with the tomato on the next the salad on the next.
- Fold the omelette over in the quarters, to layer up the filling and make a neat fan shaped wrap then cut in half.
- Serve straight away with more chilli sauce, optional.
Click on the stars to rate this recipe:
You might also like
![](/sites/default/files/styles/listings_image/public/2020/03/Croque%20Madame%202.jpg?h=6db50901&itok=Qjr8OkgI)
The Ultimate Croque madame
This is the naughtiest little croque you will ever eat! Make sure not to overcook your British Lion egg...
![Vietnamese omelette](/sites/default/files/styles/listings_image/public/2020/12/849A5726-6.jpg?h=36d16c4d&itok=8oykxmrz)
Vietnamese omelette by MOB Kitchen
A soft egg omelette inspired by Vietnamese cafes stuffed with prawns, spring onions and tonne of herbs. An incredibly...
![Egg and tomato pitta pockets](/sites/default/files/styles/listings_image/public/2012/12/1181.png.jpg?itok=vGjlbVhb)
Egg and tomato pitta pockets
A great lunch recipe which takes just minutes to make.