2 eggs, separated
1/4 cup dairy whip whipping cream
1 small tomato, diced
25g (1/4 cup) grated cheddar
1/2 small avocado, sliced
fresh coriander, finely chopped
Use an electric beater to beat egg whites until firm peaks form.
Whisk egg yolks and Dairy Whip Whipped Cream in a medium bowl. Gently fold the egg white into the egg yolk mixture until well combined.
Preheat a grill on high. Melt butter in a 17cm (base measurement) omelette pan or small non-stick frying pan over medium heat. Pour the egg mixture into pan and cook for 2-3 minutes or until the underside is golden. Place the pan under grill and cook for 2 minutes or until omelette is golden and the centre is slightly soft.
Spoon tomato, cheddar, avocado and coriander over half of omelette and fold over remaining half to enclose filling. Season with salt and pepper to serve.
Recipe courtesy of Taste.com