How To Make Mexican Filled Omelet

These silky little omelets filled with Mexican-inspired deliciousness. Making and eating them is brilliant fun, and they’re unusually fulfilling for a humble omelet.

Ingredients:

* 1 ripe avocado
* 3 limes
* ½ a bunch of fresh coriander, (15g)
* 3 tablespoons fat-free natural yogurt
* Olive oil
* 1 small onion
* 1 carrot
* ½ white or green cabbage
* 1 fresh red chili
* 8 large free-range eggs
* 60g Cheddar cheese

Method:

* Squeeze the avocado flesh into a blender, discarding the stone and skin.

* Squeeze in all the juice from 2 limes, rip in the coriander stalks, add the yogurt and a splash of oil and whiz until smooth, then season to perfection.

* Peel the onion and carrot. Ideally in a food processor, or using a box grater and good knife skills, grate the onion and carrot, then finely slice the cabbage. Very finely slice the chili by hand, then tip everything into a large bowl.

* Add most of the coriander leaves, then pour over the avocado dressing and toss together well. Taste and season to perfection again, if needed.

* Whisk all the eggs together in a bowl, with a splash of water to loosen and a pinch of sea salt and black pepper.

* Put a large non-stick frying pan on a medium-low heat. Once fairly hot, put in a tiny drizzle of oil followed by a quarter of the egg mixture.

* Swirl it all around the pan, grate over a quarter of the cheese and let it melt, then cook the omelet gently without coloring it, so it’s soft, silky and smooth, for just under 2 minutes, only cooking on one side.

* Slide it onto a plate, spoon over a quarter of the avocado slaw, then gently fold up the sides and roll over. Serve with a wedge of lime and a few extra coriander leaves.

* Repeat with the remaining ingredients.

There You Go...!!!