Avocado, corn and tomato omelette A delicious breakfast omelette, with an avocado twist. Breakfast Print this recipe Details Serves: Serves 2Number of ingredients: 7 IngredientsTo prep: 10 Minutes PrepTo cook: 10 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 1727kJFat (total): 21.9g- Saturated Fat: 5.0gCarbohydrate (total): 30gFibre: 7.6g Ingredients 125g can corn, drained ½ avocado, peeled, seeded, finely chopped 1 ripe tomato, seeded, finely chopped Pepper and dried herbs to taste 4 eggs, lightly whisked 1 tablespoon cold water Multigrain toast or gluten free bread, to serve Method Combine the corn, avocado and tomato in a small bowl. Season with pepper or dried herbs. Set aside. Whisk the eggs and water together in a small jug. Season with 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 with a slice of multigrain toast.
