Ingredients
125g can corn, drained
½ avocado, peeled, seeded, finely chopped
1 ripe tomato, seeded, finely chopped
Salt & pepper to taste
4 eggs, lightly whisked
1 tbsp cold water
Method
1
Combine the corn, avocado and tomato in a small bowl. Season with salt and pepper. Set aside.
2
Whisk the eggs and water together in a small jug. Season with salt and pepper.
3
Spray a small frying pan with a little olive oil spray and place over medium-high heat. Add half the egg mixture and cook, tilting the pan until mixture covers the base. As omelette sets, lift edge so uncooked egg runs underneath. Cook for 2-3 minutes.
4
Spoon half the avocado mixture over the omelette. Fold edge over to enclose filling. Turn onto a serving plate. Repeat with remaining egg mixture and avocado mixture. Serve immediately.
TIPS
5
Add some chopped ham or bacon to the avocado mixture and serve with toasted Turkish bread.
Ingredients
125g can corn, drained
½ avocado, peeled, seeded, finely chopped
1 ripe tomato, seeded, finely chopped
Salt & pepper to taste
4 eggs, lightly whisked
1 tbsp cold water