Avocado, Corn and Tomato Omelette

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Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

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


  • 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.
Tips: Add some chopped ham or bacon to the avocado mixture and serve with toasted Turkish bread.
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1 Comment

elaine1956 - on 13 April 2013
a lovely receipe for breakfast it tastes great
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