Mediterranean Sunny Garden Omelette with Avocado & Corn Salsa
This omelette is light, colorful, and packed with Mediterranean freshness. Fluffy eggs are paired with a bright corn and avocado salsa, juicy cherry tomatoes, and a sprinkle of herbs. It’s a perfect balance of protein, healthy fats, and veggies—ideal for breakfast, brunch, or even a quick lunch. The olive oil–lemon dressing adds just the right zesty touch to keep it vibrant and refreshing.
Time
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Ingredients
For the Omelette:
3 large eggs
Splash of milk (optional, for fluffiness)
Salt & black pepper, to taste
1 tsp butter (or olive oil)
For the Salsa:
½ cup corn kernels (fresh, canned, or lightly roasted)
½ cup cherry tomatoes, halved
2 tbsp green onions or fresh parsley, chopped
½ ripe avocado, diced
½ cup mixed greens, chopped
1 tbsp olive oil
Juice of ½ lemon
Pinch of salt & pepper
Instructions
Prepare the salsa: In a bowl, combine corn, cherry tomatoes, avocado, green onions/parsley, and mixed greens. Drizzle with olive oil, lemon juice, and season with salt and pepper. Toss gently and set aside.
Beat the eggs: Crack the eggs into a bowl, add a splash of milk if using, and whisk until smooth. Season lightly with salt and pepper.
Cook the omelette: Heat butter in a nonstick skillet over medium heat. Pour in the eggs and let them cook undisturbed for 1–2 minutes until the edges begin to set.
Shape the omelette: Use a spatula to gently lift the edges, letting any uncooked egg flow underneath. Cook until mostly set but still slightly soft on top.
Fill & fold: Spoon half of the avocado-corn salsa onto one side of the omelette. Fold the omelette in half and cook for another 30 seconds.
Serve: Transfer to a plate, top with the remaining salsa, and enjoy warm.
Tips & Variations
Extra creaminess: Add a sprinkle of crumbled feta or goat cheese inside the omelette.
Smoky flavor: Roast or grill the corn before adding it to the salsa for a deeper taste.
Spice it up: Toss a pinch of chili flakes or diced jalapeño into the salsa for some heat.
Protein boost: Add cooked shrimp, smoked salmon, or shredded chicken inside the omelette.
Greens swap: Use spinach, arugula, or baby kale instead of mixed greens.
Citrus twist: Replace lemon juice with lime juice in the salsa for a brighter, tangier flavor.
Make it heartier: Serve with whole-grain toast, pita bread, or roasted potatoes on the side.
Meal prep tip: Prepare the salsa ahead of time (without avocado) and store in the fridge. Dice in fresh avocado just before serving to keep it from browning.
Q&A
Q: Can I use egg whites instead of whole eggs?
A: Yes, you can make this with 4–5 egg whites for a lighter version. It will be less rich but still fluffy and delicious.
Q: Can I make the salsa ahead of time?
A: Yes, but add the avocado just before serving to avoid browning. The rest of the salsa can be prepped a few hours in advance and kept chilled.
Q: Can I bake this instead of cooking on the stove?
A: Definitely. You can whisk the eggs, pour them into a greased baking dish, top with the salsa (minus avocado), and bake at 350°F (175°C) for 15–20 minutes for a frittata-style dish.
Q: What’s the best way to make the omelette fluffy?
A: Don’t overcook the eggs. Cook them on medium heat and remove them from the pan while still slightly soft on top—they’ll finish setting off the heat.
Nutrition
(per serving, approximate)
Calories: 320
Protein: 15g
Carbohydrates: 12g
Fiber: 5g
Sugar: 4g
Fat: 24g (mostly healthy fats from avocado and olive oil)
(Values will vary depending on portion size and whether you add cheese or extra toppings.)
Conclusion
This Mediterranean Sunny Garden Omelette with Avocado & Corn Salsa is fresh, nourishing, and full of color. The creamy avocado balances the sweet corn and juicy tomatoes, while fluffy eggs tie it all together. It’s quick enough for a weekday breakfast but flavorful enough to serve for brunch. Pair it with a slice of whole-grain toast or fresh fruit for a complete meal.