Avocado, Corn and Tomato Omelette

A delicious breakfast omelette, with an avocado twist.

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 tablespoon cold water

Multigrain toast or gluten free bread, to serve

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

Add a salad to the side to make it into a healthy lunch.

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

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