Mexican-style charred avocado and corn omelette
1
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Liven up your next omelette with char-grilled corn, kidney beans, avo and fresh coriander to finish.
Ingredients
Corn
1 cob(s), large, 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 400g can, (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)
Instructions
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.
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