Mexican-style charred avocado and corn omelette

Total Time
Liven up your next omelette with char-grilled corn, kidney beans, avo and fresh coriander to finish.
  • corn
    1 individual, cob peeled
  • avocado
    ½ large, stone removed
  • tomato(es)
    2 medium, finely chopped
  • red onion
    ½ small, finely chopped
  • canned red kidney beans, rinsed, drained
    1 can(s), (1 x 400g can)
  • lime juice
    2 tbs
  • sambal oelek
    1 tsp
  • fresh coriander
    ⅔ cup(s)
  • egg(s)
    6 medium
  • skim milk
    125 ml, (½ cup)
  • reduced-salt taco seasoning mix
    1 tbs
  • oil spray
    2 x 3 second spray(s)
  1. Lightly spray a chargrill or barbecue with oil. Preheat over high heat. Place corn and cut side of avocado on grill and cook for 5-7 minutes, turning corn, until charred and corn is tender. Slice avocado. Using a small knife, remove kernels from corn cob and discard cob.
  2. Combine avocado, corn, tomato, onion, beans, lime juice, sambal oelek and half the coriander in a bowl. Season with salt and pepper.
  3. Whisk eggs, milk and seasoning in a jug. Season with salt and pepper. Lightly spray a non-stick frying pan with oil. Heat over medium-high heat. Pour one-quarter of egg mixture into pan. Cook for 30 seconds or until base is set. Using a spatula, draw edges into centre to allow uncooked egg to run underneath. Continue for 2-3 minutes or until egg is nearly set.
  4. Place one-quarter of the corn mixture over half the omelette. Fold omelette over to enclose filling. Slide onto a plate. Cover to keep warm. Repeat with remaining egg and corn mixtures to make 4 omelettes. Serve omelettes sprinkled with remaining coriander.
SERVING SUGGESTION: Salad leaves and balsamic vinegar.

Hurry, offer ends Wednesday!

50% Off
3 & 6 Month Plans*

*Ends 23/01/19. Digital & Digital + Studio plans only. See full terms & conditions.