Mexican Filled Omelette

I can’t take any credit for this recipe, other than the additional love that I put into it!  This is a Jamie Oliver recipe, but was cooked one morning when I was heavily hungover with one of my best friends, Rosie.  It is the perfect pick-me-up breakfast, brunch or lunch, and completely saved us that particular morning!

The avocado sauce and coleslaw in this is UNREAL.  We honestly couldn’t get over how tasty this was, and so I just had to include it on my blog!

Mexican Omeltte

Mexican Filled Omelette

Prep Time: 20 minutes     Cook Time: 20 minutes     Servings: 2-4


  • 1 ripe avocado
  • 3 limes
  • fresh coriander
  • 3 tablespoons of fat-free natural yoghurt
  • 1 tablespoon olive oil
  • 1 small onion (leave out if following FODMAP diet)
  • 1 carrot
  • 1/2 white, green or red cabbage
  • 1 fresh red chilli
  • 6-8 large free-range eggs
  • 60g cheddar cheese
  • salt and pepper

Cooking omelette


  1. Squeeze the avocado flesh into a blender, along with the juice from 2 of the limes, coriander stalks, yoghurt and a splash of oil.  Whiz until smooth, then season to taste
    Mexican Guac
  2. Peel the onion and carrot.  Using a grater or a food processor, grate the onion and carrot, then finely slice the cabbage.  Very finely slice the chilli by hand, then tip everything into a bowl.  Add most of the coriander leaves, then pour over the avocado dressing and toss together well.  Season again if neededMexican coleslaw
  3. Whisk all of the eggs together in a bowl, with a splash of water to loosen, and add a pinch of salt and pepper
  4. Put a large non-stick frying pan on a medium – low heat.  Once fairly hot, put in a tiny drizzle of the oil, followed by enough egg mixture to coat the pan thinly once swirled around.
  5. Sprinkle over some of the grated cheese and let it melt, whilst gently cooking the omelette without letting it colour too muchOmeltte
  6. Once soft and silky and cooked, which should take a few minutes, slide it onto a plate and spoon over some of the avocado slaw
  7. Gently fold up the sides and roll over.  Serve with a wedge of lime and extra coriander leaves
  8. Repeat with the remaining ingredients, serving them up as you go.  Enjoy!

Mexican Omelette 1

Rosie and I 2

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