Mexican tortilla WITH CHICKEN & FETA

Serves 2, reduced carb

2 tbsp coconut oil 1 x 250g skinless chicken breast, chopped 2 red onions, peeled and thinly sliced 6 eggs Salt and black pepper 2 large fistfuls of spinach 80g feta 50g tinned sweetcorn, drained 1 avocado, cut into thin wedges Small bunch of chopped coriander 1 red chilli, finely sliced STEP 1 Melt half of the coconut oil in a medium, non-stick oven-proof frying pan. Slide in the chicken pieces and stir-fry for 7 mins until cooked through. Leave to one side. STEP 2 Melt the remaining oil in the pan over a medium to high heat. Add the sliced onions and cook for 10 mins, stirring until the onions are soft and lightly browned.

STEP 3 Turn on your grill to maximum. Crack the eggs into a bowl and beat together with a pinch of salt and pepper. Crank up the heat under the onions to maximum and add the spinach, turning it regularly until wilted.

STEP 4 Pour the beaten eggs into the pan, and as the tortilla sets round the edges, draw the cooked egg into the middle, allowing the centre to be filled with raw egg. Cook your eggs like this until the mix is threequarters cooked through. Turn off the heat under the pan and crumble the feta evenly over the surface of the egg.

STEP 5 Slide the frying pan under the hot grill. Grill the tortilla for 2–3 mins, or until the feta is starting to brown and there is no raw egg visible on the surface of the tortilla.

STEP 6 Remove the pan from the grill, carefully slide the tortilla on to a chopping board and scatter with the sweetcorn, cooked chicken, avocado, coriander and red chilli. Wedge it up and serve.