Mexican Filled Omelette

Mexican Filled Omelette

An interesting twist on a traditional dish.

Serves: 4

Ingredients

Quantity

Avocado

1

Limes

3

Coriander

15g., fresh

Fat-Free Natural Yoghurt

3 tbsps.

Olive Oil

As Needed

Onion

1 small

Carrot

1

White or Green Cabbage

½

Red Chilli

1

Eggs

8

Cheddar Cheese

60g.

Directions

1.     Squeeze the avocado flesh into a blender, discarding the stone and skin. Squeeze in all the juice from 2 limes, rip in the coriander stalks, add the yoghurt and a splash of oil and whiz until smooth, then season to perfection.

2.     Peel the onion and carrot. Ideally in a food processor, or using a box grater and good knife skills, grate the onion and carrot, and then finely slice the cabbage. Very finely slice the chilli by hand, and then tip everything into a large bowl. Add most of the coriander leaves, then pour over the avocado dressing and toss together well. Taste and season to perfection again, if needed. Whisk all the eggs together in a bowl, with a splash of water to loosen and a pinch of salt and pepper.

3.     Put a large non-stick frying pan on a medium-low heat. Once fairly hot, put in a tiny drizzle of oil followed by a quarter of the egg mixture. Swirl it all around the pan, grate over a quarter of the cheese and let it melt, then cook the omelette gently without colouring it, so it’s soft, silky and smooth, for just under 2 minutes, only cooking on one side. Slide it on to a plate, spoon over a quarter of the avocado slaw, then gently fold up the sides and roll over. Serve with a wedge of lime and a few extra coriander leaves.

Reference

Jamie Oliver

http://www.jamieoliver.com/recipes/eggs-recipes/mexican-filled-omelette/

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