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.
Well Nourished

Well Nourished  

Founded by Georgia, a mum, cookbook author, naturopath with 19 years experience and the creator of The Well Nourished Lunch Box Challenge, Well Nourished delivers wholesome, easy-to-follow recipes targeted to busy families. Readers flock to Well Nourished for inspiring health advice and free, nourishing, family friendly recipes. // www.wellnourished.com.au