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Mexican Omelette Wrap

Mexican Omelette Wrap

This Mexican Omelette is a delicious, quick and easy breakfast, lunch or dinner. It’s so simple, the kids could even make it themselves.




  • 10-12 cherry tomatoes, halved
  • 1-2 capsicums (red or yellow), diced
  • 1 cup baby spinach leaves
  • ½ cup red cabbage, shredded (optional)
  • 1 avocado, diced
  • Handful of coriander leaves, chopped
  • 425g can black beans, drained and rinsed


  • Juice half lime
  • 1 tablespoon olive oil
  • Good pinch of sea salt
  • ¼ teaspoon Mexican spice powder

Omelette wraps (x 4)

  • 8-12 free-range or organic eggs (2-3 eggs per person, depending on appetites)
  • Pinch of sea salt and pepper
  • 1 cup cheese, grated



  1. Make the salsa by combining all of the ingredients in a large bowl.
  2. To make the dressing combine the lime, oil, sea salt and spice mix in a bowl or small jar. Mix through the salsa.
  3. Grease a large pan with a little butter and heat over a moderate heat. In a small jug beat 2-3 eggs and pour into the pan, tilting it so the egg covers the base.
  4. Sprinkle over a little cheese and cook until the omelette wrap is set.
  5. Fold in half and pop on a plate to serve with the salsa.

About The Author

Georgia Harding

Georgia is a Naturopath (19 years exp.), mum, cookbook author and creator of The Well Nourished Lunch Box Challenge. She shares her inspiring health advice and free, nourishing, family friendly recipes on her popular website //

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