Avocado, Corn and Tomato Omelette

Prep Time 10
Cook Time 10
Ingredients 7
Difficulty easy
Servings 2

A delicious breakfast omelette, with an avocado twist.

Avocado, Corn and Tomato Omelette

Recipe and image reproduced with permission from Australian Avocados www.avocado.org.au/recipes


125g can corn, drained

½ avocado, peeled, seeded, finely chopped

1 ripe tomato, seeded, finely chopped

Pepper and dried herbs to taste

4 eggs, lightly whisked

1 tbsp cold water
Multigrain toast, to serve


  1. Combine the corn, avocado and tomato in a small bowl. Season with pepper or dried herbs. Set aside.
  2. Whisk the eggs and water together in a small jug. Season with 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.
  5. Serve immediately with a slice of multigrain toast.


Dietitian’s Note

Add a salad to the side to make it into a great evening meal.


Nutritional Information (per serve)

Energy (kJ) 1727kJ
Total Fat (g) 21.9
Saturated Fat (g) 5.0
Carbohydrates (g) 30
Dietary Fibre (g) 7.6
Sodium (mg) 430

Disclaimer: The above recipe meets Diabetes NSW nutrient criteria. However, the opinions expressed on avocados.org.au do not necessarily reflect the views of Diabetes NSW. 

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as needed. If you are unsure of your requirements consult an Accredited Practising Dietitian for individualised advice.