Tracy got the chance to cook with celebrity chef Jamie Oliver and he shared a recipe for a flavourful omelet straight from the pages of his new book!
Jamie Oliver’s Mexican filled omelet
- 1 ripe avocado
- 3 limes
- ½ oz fresh cilantro
- 3 tbsp fat-free plain yogurt
- olive oil
- 1 small onion
- 1 carrot
- ½ head white cabbage
- 1 fresh red chile
- 8 large eggs
- 2 oz Cheddar cheese
Squeeze the avocado flesh into a blender, discarding the pit and skin. Squeeze in all the juice from 2 limes, rip in the cilantro 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 chile by hand, then tip everything into a large bowl.
Add most of the cilantro 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 salt and 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 cilantro leaves.
Repeat with the remaining ingredients, serving them up as you go.
Courtesy Jamie Oliver