Mexican Style Omelette with Mild Salsa

Start your morning with a bit of spice and these immunity boosting, Mexican inspired flavours that are jam packed with antioxidants. A deliciously tasty twist on a traditional omelette! Serves: 2


  • 6 large organic free range eggs
  • 1 cup corn kernels (canned, frozen or fresh)
  • 400g black beans, drained and washed well
  • 1/2 red capsicum, finely diced


  • Ozganics Mild Salsa
  • Lime
  • Coriander
  • Chilli pepper (optional)


  1. In a medium bowl, crack the eggs and whisk well
  2. In a medium pan, over a high heat, add the corn kernels and pan fry until they are charred
  3. In a new pan on a medium heat, add the whisked eggs to create the omelette
  4. With a spatula, push the edges of your omelette toward the centre of the pan and tilt the pan so the uncooked eggs move to the edge. Repeat until the eggs are somewhat set but still a little soft in the centre, about 6 minutes
  5. Add the corn kernels and black beans to one half of the omelette and carefully fold one side over to create a half moon shape.
  6. Serve your omelette with lashings of Ozganics Mild Salsa, lime,
    coriander and chilli pepper