Avocado, Corn and Tomato Omelette

A delicious breakfast omelette, with an avocado twist.
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  • Serves 2
  • 7 Ingredients
  • 10 Minutes Prep
  • 10 Minutes Cook
  • Easy
Nutrition per serve
  • Energy 1727kJ
  • Fat (total) 21.9g
  • - Saturated Fat 5.0g
  • Carbohydrate (total) 30g
  • Fibre 7.6g


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


  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 Notes / Recipe Tips

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

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Provider Acknowledgement

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

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