Mexican Chili Cheese Omelette

Steps

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1. 1
   Prepare the avocado dressing in a blender by combining a generous handful of fresh coriander stalks and leaves, one ripe avocado, a dollop of plain yogurt, and the zest and juice of two limes. Blend until smooth and silky.
   ▶ ≈0:00
2. 2
   Loosen the dressing with one tablespoon of olive oil and a splash of water to achieve a pourable consistency ideal for coating vegetables.
   ▶ ≈0:46
3. 3
   Prepare the fresh vegetable slaw by combining sliced savoy cabbage, onion, white cabbage, grated carrot, and raw kale in a bowl.
   ▶ ≈1:02
4. 4
   Pour the avocado dressing over the vegetables and use your hands to toss thoroughly, ensuring every strand of vegetable is well coated.
   ▶ ≈1:57
5. 5
   Crack two large eggs into a bowl, add a pinch of salt, and whisk together with a splash of water to create a light, airy mixture.
   ▶ ≈2:18
6. 6
   Place a non-stick pan over medium heat, add a small amount of oil, and use kitchen paper to distribute it evenly across the pan bottom.
   ▶ ≈2:57
7. 7
   Once the pan is hot, pour in the whisked egg mixture and allow it to spread thinly across the surface. Gently push the edges to distribute the heat evenly without cooking it too hard or making it crispy.
   ▶ ≈3:18
8. 8
   When the omelette is partially set, scatter grated cheese over the surface and allow it to melt while the egg continues to set gently.
   ▶ ≈3:39
9. 9
   Carefully slide and flip the omelette onto a serving plate, easing up the edges gently and folding or rolling it as desired.
   ▶ ≈4:48
10. 10
    Top the omelette with the prepared vegetable slaw and finish with a scatter of fresh coriander leaves and finely sliced chili for authentic Mexican flair.
    ▶ ≈5:21