Description
This Avocado and Tomato Omelette is a quick and nutritious breakfast option, combining creamy avocado, fresh cherry tomatoes, and fluffy eggs. Enhanced with fresh herbs and cooked on the stovetop, it offers a delicious balance of flavors and textures that’s perfect for a healthy start to your day.
Ingredients
Scale
Egg Mixture
- 3 large eggs
- 2 tablespoons milk or water
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Vegetables and Herbs
- 1/2 cup cherry tomatoes, halved
- 1/2 ripe avocado, diced
- 2 tablespoons fresh herbs such as parsley or chives (optional)
Cooking Fat
- 1 tablespoon olive oil or butter
Instructions
- Prepare the Egg Mixture: In a small bowl, whisk together the eggs, milk or water, salt, and black pepper until the mixture is smooth and well combined.
- Cook Cherry Tomatoes: Heat the olive oil or butter in a nonstick skillet over medium heat. Add the halved cherry tomatoes and sauté for 1 to 2 minutes until they begin to soften slightly.
- Cook the Omelette Base: Pour the egg mixture into the skillet over the tomatoes and let it cook undisturbed for about 1 minute or until the edges start to set.
- Set Omelette Edges: Gently lift the edges of the omelette with a spatula and tilt the pan to allow the uncooked egg mixture to flow underneath and cook evenly.
- Add Avocado and Herbs: When the omelette is mostly set but still slightly soft on top, evenly scatter the diced avocado and fresh herbs over one half of the omelette.
- Fold and Finish Cooking: Carefully fold the omelette in half over the filling and continue cooking for an additional 30 to 60 seconds until the omelette is just set but still moist and tender.
- Serve Immediately: Slide the finished omelette onto a plate and serve warm for a fresh and satisfying meal.
Notes
- Add crumbled feta or shredded cheese if desired to enhance flavor and texture.
- For an extra kick, season with a pinch of chili flakes or drizzle with hot sauce before serving.
