Ingredients for this omelette are limited only by your imagination and taste buds! As seen in the feature image – we added extra spanish onion, green olives, tuna and spinach leaves. Have fun creating!
Prep : 20 mins
Serves : 2
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 :
- Combine the corn, avocado and tomato in a small bowl. Season with salt and pepper. Set aside.
- Whisk the eggs and water together in a small jug. Season with salt and pepper.
- 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.
- 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.
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This recipe by A Better Choice !
