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omelette with corn and tomato

Avocado, corn and tomato omelette

A delicious breakfast omelette, with an avocado twist.


Serves: Serves 2

Number of ingredients: 7 Ingredients

To prep: 10 Minutes Prep

To cook: 10 Minutes Cook

Difficulty: Easy

Nutrition per serving

  • 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.