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20 minutes
- 1 carrot
- 1 ripe avocado
- 3 limes
- ½ a bunch of fresh coriander (15g)
- 3 tablespoons fat-free natural yoghurt
- olive oil
- 1 small onion
- ½ white or green cabbage
- 1 fresh red chilli
- 8 large free-range eggs
- 60 g Cheddar cheese
- Blend the avocado flesh with the lime juice, coriander stalks, yogurt, and a splash of oil until smooth. Season to taste. Grate the onion and carrot in a food processor or by hand, then thinly slice the cabbage and chili. Combine in a bowl with most of the coriander leaves and the avocado dressing, tossing well. Whisk the eggs with water, salt, and pepper. Cook a quarter of the egg mixture in a non-stick pan with a little oil, sprinkle with cheese, and cook gently for about 2 minutes. Slide onto a plate, top with a quarter of the avocado slaw, fold the omelette, and serve with lime and coriander. Repeat with remaining ingredients.
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