Breakfast

Avocado, corn and tomato omelette

AVO CORN TOMATO OMELETTE-04.jpg
  • Serves: 2
  • Preparation: 10 minutes
  • Cooking: 10 minutes
  •       

Ingredients

125g can corn, drained
½ avocado, peeled, seeded, finely chopped
1 ripe tomato, seeded, finely chopped
Salt & pepper to taste
4 eggs, lightly whisked
1 tbsp cold water

Method

1

Combine the corn, avocado and tomato in a small bowl. Season with salt and pepper. Set aside.

2

Whisk the eggs and water together in a small jug. Season with salt and pepper.

3

Spray a small frying pan with a little olive oil spray and place over medium-high heat. Add half the egg mixture and cook, tilting the pan until mixture covers the base. As omelette sets, lift edge so uncooked egg runs underneath. Cook for 2-3 minutes.

4

Spoon half the avocado mixture over the omelette. Fold edge over to enclose filling. Turn onto a serving plate. Repeat with remaining egg mixture and avocado mixture. Serve immediately.

TIPS
5

Add some chopped ham or bacon to the avocado mixture and serve with toasted Turkish bread.

Ingredients

 125g can corn, drained
 ½ avocado, peeled, seeded, finely chopped
 1 ripe tomato, seeded, finely chopped
 Salt & pepper to taste
 4 eggs, lightly whisked
 1 tbsp cold water

Directions

1

Combine the corn, avocado and tomato in a small bowl. Season with salt and pepper. Set aside.

2

Whisk the eggs and water together in a small jug. Season with salt and pepper.

3

Spray a small frying pan with a little olive oil spray and place over medium-high heat. Add half the egg mixture and cook, tilting the pan until mixture covers the base. As omelette sets, lift edge so uncooked egg runs underneath. Cook for 2-3 minutes.

4

Spoon half the avocado mixture over the omelette. Fold edge over to enclose filling. Turn onto a serving plate. Repeat with remaining egg mixture and avocado mixture. Serve immediately.

TIPS
5

Add some chopped ham or bacon to the avocado mixture and serve with toasted Turkish bread.

Avocado, corn and tomato omelette

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