Mexican filled omelette

Filled Omelette

Serves 4

  • 1 ripe avocado

  • 3 limes

  • 15 g fresh coriander

  • 3 tablespoons fat-free natural yoghurt

  • olive oil

  • 1 small onion

  • 1 carrot

  • ½ white or green cabbage

  • 1 fresh red chilli

  • 8 large free-range eggs

  • 60 g Cheddar cheese

I can't tell you how much I love these silky little omelettes filled with Mexican-inspired deliciousness. Making and eating them is brilliant fun, and they're unusually fulfilling for a humble omelette. I've been making smooth avocado dressings for years, but never thought to use one to dress a slaw before – it's insanely good. Make these one by one, as your hungry guests sit by, watching and waiting for that little mouthful of heaven – they'll love you for it.



Squeeze the avocado flesh into a blender, discarding the stone and skin. Squeeze in all the juice from 2 limes, rip in the coriander stalks, add the yoghurt and a splash of oil and whiz until smooth, then season to perfection.



Peel the onion and carrot. Ideally in a food processor, or using a box grater and good knife skills, grate the onion and carrot, then finely slice the cabbage. Very finely slice the chilli by hand, then tip everything into a large bowl. Add most of the coriander leaves, then pour over the avocado dressing and toss together well. Taste and season to perfection again, if needed. Whisk all the eggs together in a bowl, with a splash of water to loosen and a pinch of salt and pepper.



Put a large non-stick frying pan on a medium-low heat. Once fairly hot, put in a tiny drizzle of oil followed by a quarter of the egg mixture. Swirl it all around the pan, grate over a quarter of the cheese and let it melt, then cook the omelette gently without colouring it, so it's soft, silky and smooth, for just under 2 minutes, only cooking on one side. Slide it on to a plate, spoon over a quarter of the avocado slaw, then gently fold up the sides and roll over. Serve with a wedge of lime and a few extra coriander leaves. Repeat with the remaining ingredients, serving them up as you go.

Nutritional Information

Mexican filled omelette

Fresh, zingy and exciting

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For a quick and easy meal that’s also super-tasty and fulfilling, this omelette recipe is just the ticket
Serves 4
20m
Not too tricky
Method

I can't tell you how much I love these silky little omelettes filled with Mexican-inspired deliciousness. Making and eating them is brilliant fun, and they're unusually fulfilling for a humble omelette. I've been making smooth avocado dressings for years, but never thought to use one to dress a slaw before – it's insanely good. Make these one by one, as your hungry guests sit by, watching and waiting for that little mouthful of heaven – they'll love you for it.

Squeeze the avocado flesh into a blender, discarding the stone and skin. Squeeze in all the juice from 2 limes, rip in the coriander stalks, add the yoghurt and a splash of oil and whiz until smooth, then season to perfection.

Peel the onion and carrot. Ideally in a food processor, or using a box grater and good knife skills, grate the onion and carrot, then finely slice the cabbage. Very finely slice the chilli by hand, then tip everything into a large bowl. Add most of the coriander leaves, then pour over the avocado dressing and toss together well. Taste and season to perfection again, if needed. Whisk all the eggs together in a bowl, with a splash of water to loosen and a pinch of salt and pepper.

Put a large non-stick frying pan on a medium-low heat. Once fairly hot, put in a tiny drizzle of oil followed by a quarter of the egg mixture. Swirl it all around the pan, grate over a quarter of the cheese and let it melt, then cook the omelette gently without colouring it, so it's soft, silky and smooth, for just under 2 minutes, only cooking on one side. Slide it on to a plate, spoon over a quarter of the avocado slaw, then gently fold up the sides and roll over. Serve with a wedge of lime and a few extra coriander leaves. Repeat with the remaining ingredients, serving them up as you go.

Nutritional Information Amount per serving:
  • Calories 355 18%
  • Carbs 11.6g 4%
  • Sugar 8.9g 10%
  • Fat 23.7g 34%
  • Saturates 7.8g 39%
  • Protein 21.2g 47%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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