Mexican-Inspired Filled Omelette

Avocado-yoghurt slaw

• 200 g white cabbage, ¼ small cabbage, shredded
• 0 to taste salt, ½ tsp for the cabbage
• 1 ripe avocado, flesh only
• 3 tbsp plain yoghurt
• 1 lime, juice, plus wedges to serve
• 1 garlic, small
• 0 a handful coriander, stalks and leaves, plus extra to serve
• 1 tbsp olive oil
• 1 carrot, grated
• 0.5 onion, grated
• 1 fresh red chilli, finely sliced

Omelettes

• 8 eggs
• 0 a splash water, not milk
• 0 to taste salt, a pinch
• 0 a knob per omelette butter
• 100 g Cheddar, grated, ~25 g per omelette

Slaw (start here)

1. 1

   Shred ¼ small white cabbage (~200 g). Toss with ½ tsp salt, rest 20 min, then squeeze dry in a towel.

   20m

   Salt and squeeze the cabbage so it stays crunchy instead of weeping into the filling.

   Salting and Draining Vegetables
2. 2

   Blend the dressing: flesh of 1 ripe avocado, 3 tbsp plain yoghurt, juice of 1 lime, 1 small garlic clove, a handful of coriander (stalks and leaves), 1 tbsp olive oil and a pinch of salt, until silky.

   3mblender
3. 3

   Just before serving, fold the dressing through the squeezed cabbage with 1 grated carrot, ½ grated onion and 1 finely sliced fresh red chilli.

   2m

Omelettes

1. 4

   Beat 8 eggs with a splash of water (not milk) and a pinch of salt. Stir in a little chopped coriander if you like.

   2m

   Tender French Omelette

   Tip: Water turns to steam and keeps the omelette light; milk would toughen it.

2. 5

   For each omelette: melt a knob of butter in a non-stick pan over medium heat, pour in a quarter of the egg, and draw the set edges to the centre, tilting to fill the gaps. While the top is still just-glossy, scatter over ~25 g grated Cheddar.

   2mmediumnon-stick pan

   Tender French Omelette
3. 6

   Spoon a quarter of the slaw across one half, fold over and slide onto the plate. Serve with lime wedges and extra coriander.

   1m