Mexican Omelette

On 19th March 2015, This was Dinner

I’ve had this one and blogged about it before, it’s a great way to serve and omelette and really quite filling.


  • Finely slice (or mandolin) an onion
  • Finely slice some white cabbage
  • Finely slice a carrot
  • Finely slice a red chilli
  • Grate some good extra mature cheddar (I recommend Wooky Hole Cave Aged)
  • Whisk up 3 eggs (per omelette) in a jug
  • Get natural yoghurt, avocado, limes, oil & seasoning ready


Season the eggs.

Put the onion, cabbage, carrot and chilli in a bowl.

Put the flesh of the avocado in a processor and squeeze in the lime juice, add the yoghurt and a little oil then whizz up until smooth. Add some seasoning.

Pour this over the cabbage mixture and toss well to coat.

Heat some oil in a pan and pour in the eggs to cook the omelette.

Transfer gently to a plate then add the slaw to one half, top with a good bit of the cheddar and fold over.

Serve and enjoy!

TWD_1903_Omelette_MexYou can find this in Jamie Olivers ‘Save with Jamie’

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