Mexican Omelette (serves 2)

½ ripe avocado – in chunks

1 lime

Bunch fresh coriander - chopped

2 Tbsp. plain full cream yoghurt

Splash of olive oil

Salt

Pepper

1 spring onion -thinly sliced

1 handful of pre-sliced cole-slaw

1 fresh chilli

4 eggs

60g cheddar cheese

1.     Make the dressing by blending the avocado, lime juice, yoghurt, and olive oil in a food processor (I use a nutria-bullet). Add salt and pepper to taste.

2.     Make the omelet by whisking the eggs with a dash of water, salt and pepper.

3.     Heat some olive oil / butter in a pan and add the eggs. Swirling to cook, while scarping away from the sides.

4.     Add the cole-slaw, spring onion and cheese, and cover with a lid for a couple of minutes or until the cheese is melted a little.

5.     Fold the omelette in half and slide onto a plate.

6.     Garnish with the avocado / guacamole dressing, chilli and coriander.

7.     This omeltte is for 2 to share! Enjoy!