• 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


  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.

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