Mexican Omelette

Holy Guacamole! The best omelette you will ever make, seriously!

So much flavour in this one and it's a complete meal that you could enjoy any time of the day.

Tip: We love fresh coriander but know it's not for everyone so you can swap it for fresh parsley or just leave it out.

Hint: You will love our version of the sour cream, be sure to add it!

Prep time: 10 mins
Cook time: 8 mins

Breakfast

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 free range eggs

1/2 teaspoon of unsweetened coconut yoghurt

1 pinch of dried garlic powder

1 good pinch dried oregano

1/2 teaspoon of nutritional yeast flakes

1 pinch of Himalayan or sea salt

1/2 teaspoon of chopped fresh coriander to garnish (optional)

Mexican Vegetable Mix

1/4 teaspoon of extra virgin olive oil

1/4 long green chilli, diced

1/8 red capsicum, diced

25 grams of fresh, tinned or frozen corn kernels

1 long green shallot/scallion, sliced

25 grams of blackbeans

3 small cherry tomatoes, diced

1/4 avocado, diced

Himalayan or sea salt & cracked black pepper to taste

Coconut Sour Cream

1 tablespoon of unsweetened coconut yoghurt

1/4 teaspoon of fresh lemon juice

Method

Whisk the eggs, yoghurt, garlic powder, oregano and yeast flakes in a small bowl and set aside. (don't add the salt yet)

Cook the vegetable mix by heating the oil in a small pan over medium heat. Add the chilli, capsicum, corn and shallots and cook for 3 minutes. Add the black beans and tomato and cook for 1 minute more.

Remove the pan from the heat and stir in the avocado, season to taste. Place mixture into a bowl and set aside.

Place the pan back on the heat, add the salt to the eggs and pour the mixture into the pan. (see notes on how to cook)

When omelette is almost cooked through on top add the vegetable mixture to half and gently fold the other half over the top of the vegetables.

While omelette is cooking prepare the sour cream mixture by whisking the yoghurt and lemon juice together.

Continue to cook the omelette until egg mixture is cooked through, we like to cover with a lid to avoid over cooking the eggs.

Serve the omelette on a plate and spoon over the coconut sour cream and garnish with the fresh coriander if using.

Note: To make a perfect omelette you need to move the egg mixture around while maintaining the shape.
In the first minute of cooking use a spatula to continuously move the mixture by making gentle backwards and forwards movements, bringing sections of it through to the surface to ensure cooking all the way through while maintaining the edges. This way it will cook more quickly and you won't end up with a rubbery overcooked omelette.

Calories: 0
Protein: 0
Carbs: 0
Fibre: 0
Fat: 0

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