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Recipe of the Month: Mexican Omelette with Avocado, Zingy Lime & Chilli Slaw

Fabulous little omelettes filled with Mexican-inspired deliciousness. Making and eating them is brilliant fun, and they’re unusually fulfilling for a humble omelette.



Recipe serves 4.       

  • 1 Ripe avocado
  • 3 limes
  • ½ a Bunch of Fresh Coriander
  • 3 Tablespoons Natural Yoghurt
  • Olive Oil
  • 1 Small Onion
  • 1 Carrot
  • ½ White or Green Cabbage
  • 1 Fresh Red Chilli
  • 8 Large Free-Range Eggs
  • 60 g Cheddar Cheese


For the  Avocado, Zingy Lime & Chilli Slaw:

  1. Squeeze the avocado flesh into a blender, discarding the stone and skin.
  2. Squeeze in all the juice from 2 limes, rip in the coriander stalks, add the yoghurt and a splash of oil and whiz until smooth, then season to perfection.
  3. Peel the onion and carrot, grate the onion and carrot ideally in a food processor, or using a box grater.
  4. Finely slice the cabbage.
  5. Very finely slice the Red Chilli.
  6.  Put all ingredients into a large bowl.
  7. Add most of the coriander leaves, pour over the avocado mix and toss together well. Taste and season again, if needed.

For the Omelettes:

  1. Whisk all the eggs together in a bowl, with a splash of water to loosen and a pinch of sea salt and black pepper.
  2. 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.
  3. Swirl it all around the pan, grate over a quarter of the cheese and let it melt.
  4. Cook the omelette gently without colouring it, so it’s soft, silky and smooth, for approximatley 2 minutes, only cooking on one side, ensuring it is cooked through.
  5. Slide it on to a plate, spoon over a quarter of the avocado slaw, then gently fold up the sides and roll over.
  6. Serve with a wedge of lime, a few extra coriander leaves and some tortillas.
  7. Repeat with the remaining ingredients.

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