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Photo of Mexican-style charred avocado and corn omelette by WW

Mexican-style charred avocado and corn omelette

Points® value
Total Time
40 min
20 min
20 min
Liven up your next omelette with char-grilled corn, kidney beans, avo and fresh coriander to finish.



1 cob(s), large, cob peeled


½ large, stone removed


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



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.