Jamie Oliver

Mexican filled omelette

Avocado slaw with zingy lime & chilli

Mexican filled omelette

Serves 4
Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    345
    17%
  • Fat
    25.4g
    36%
  • Saturates
    8g
    40%
  • Protein
    21g
    42%
  • Carbs
    9.9g
    4%
  • Sugars
    8.8g
    10%
  • Salt
    1.2g
    20%
  • Fibre
    5.6g
    -

Of an adult's reference intake

Save with Jamie
recipe adapted from

Save with Jamie

By Jamie Oliver
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Ingredients

  • 1 ripe avocado
  • 3 limes
  • ½ a bunch of fresh coriander , (15g)
  • 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
Tap For Method
Save with Jamie
recipe adapted from

Save with Jamie

By Jamie Oliver

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Tap For Ingredients

Method

  1. Squeeze the avocado flesh into a blender, discarding the stone and skin.
  2. 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.
  3. 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.
  4. Add most of the coriander leaves, then pour over the avocado dressing and toss together well. Taste and season to perfection again, if needed.
  5. Whisk all the eggs together in a bowl, with a splash of water to loosen and a pinch of sea salt and black pepper.
  6. 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.
  7. 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.
  8. 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.
  9. Repeat with the remaining ingredients, serving them up as you go.

Tip

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Nutrition per serving
  • Calories
    345
    17%
  • Fat
    25.4g
    36%
  • Saturates
    8g
    40%
  • Protein
    21g
    42%
  • Carbs
    9.9g
    4%
  • Sugars
    8.8g
    10%
  • Salt
    1.2g
    20%
  • Fibre
    5.6g
    -

Of an adult's reference intake