Description
This delicious Avocado and Tomato Omelette is a perfect breakfast choice. Creamy avocado, juicy cherry tomatoes, and melted cheese folded into fluffy eggs create a flavorful and satisfying dish.
Ingredients
Scale
Eggs:
- 3 large eggs
- 1 tablespoon milk
- Salt and black pepper to taste
Other Ingredients:
- 1 teaspoon olive oil or butter
- 1 small ripe avocado (peeled, pitted, and sliced)
- 1/2 cup cherry tomatoes (halved)
- 2 tablespoons chopped fresh cilantro or parsley (optional)
- 1/4 cup shredded cheddar or feta cheese (optional)
Instructions
- Mix Eggs: Crack the eggs into a bowl, add milk, and whisk until well combined. Season with salt and pepper.
- Cook Eggs: Heat olive oil or butter in a nonstick skillet over medium heat. Pour in the egg mixture and cook undisturbed for 1–2 minutes until the edges begin to set. Gently push the edges toward the center with a spatula, allowing uncooked egg to flow underneath. Continue cooking until the omelette is mostly set but slightly runny on top.
- Add Fillings: Add the sliced avocado, cherry tomatoes, and cheese (if using) to one half of the omelette. Fold the other half over the filling and cook for another 1–2 minutes until the cheese is melted and the omelette is fully cooked.
- Serve: Slide onto a plate, garnish with chopped herbs if desired, and serve immediately.
Notes
- You can swap cheddar or feta with goat cheese for a tangier flavor.
- Add a pinch of red pepper flakes for heat.
- Use grape tomatoes or diced Roma tomatoes if cherry tomatoes aren’t available.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 omelette
- Calories: 320
- Sugar: 2g
- Sodium: 340mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 370mg
