Mexican-style charred avocado and corn omelette

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Liven up your next omelette with char-grilled corn, kidney beans, avo and fresh coriander to finish.

  • 1 individual Corn, raw, cob peeled
  • 1/2 large avocado, stone removed
  • 2 medium Tomato, finely chopped
  • 1/2 small red onion, finely chopped
  • 1 can(s) Red kidney beans, no added salt, canned, drained, (1 x 400g can)
  • 2 tbs lime juice
  • 1 tsp sambal oelek
  • 2/3 cup(s) fresh coriander
  • 6 medium egg(s)
  • 125 ml skim milk, (½ cup)
  • 1 tbs reduced-salt taco seasoning mix
  • 2 x 3 second spray(s) oil spray

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.

Combine avocado, corn, tomato, onion, beans, lemon juice, sambal oelek and half the coriander in a bowl. Season with salt and pepper.

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.

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.

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