Ingredients
Scale
Ingredients:
For the Omelette:
- 3 large eggs
- 2 tbsp milk (optional, for fluffiness)
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 1 tbsp butter or olive oil
- Salt & pepper to taste
For the Avocado Corn Salsa:
- 1 ripe avocado, sliced
- 1/2 cup sweet corn (cooked or canned, drained)
- 1/4 cup finely chopped green bell pepper
- 1 small red chili, finely chopped (optional for spice)
- 2 tbsp fresh cilantro, chopped
- Juice of 1/2 lime
- Salt & pepper to taste
For the Tomato Salad:
- 1/2 cup cherry tomatoes, halved
- 1/2 cup fresh greens (arugula, spinach, or watercress)
- 1 tbsp olive oil
- Salt & black pepper to taste
Instructions
Step by Step:
1️⃣ Prepare the Avocado Corn Salsa:
- In a bowl, mix corn, bell pepper, chili, and cilantro.
- Squeeze in lime juice, season with salt and pepper, and mix well.
- Arrange sliced avocado on the plate and top with the corn salsa.
2️⃣ Make the Tomato Salad:
- Toss cherry tomatoes and fresh greens with olive oil, salt, and black pepper.
3️⃣ Cook the Omelette:
- In a bowl, whisk eggs with milk, salt, and pepper.
- Heat butter in a non-stick pan over medium heat.
- Pour in the egg mixture and cook undisturbed for 1-2 minutes.
- Sprinkle cheese on top, then fold the omelette in half.
- Cook for another minute until golden brown.
4️⃣ Serve and Enjoy:
- Place the omelette on a plate and garnish with fresh herbs.
- Add the avocado corn salsa and tomato salad on the side.
- Enjoy warm!
Notes
Cooking Note:
For an extra creamy omelette, cook it on low heat and cover the pan for a softer texture. Let the cheese melt inside before folding for the ultimate cheesy bite!
- Prep Time: 10 minutes
- Cook Time: 7 minutes
Nutrition
- Calories: ~350 per serving
- Protein: ~18g