Tomato and Avocado Omelet with Cheddar

Good morning! Or it will be after you bite into this delicious and easy breakfast. Omelets are so simple, and yet have tons of potential as a base for thousands of flavor combinations. In this tomato and avocado omelet, sweet cherry tomatoes combine with buttery avocado, and it’s all tied together with a sharp cheddar cheese.

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The first time I heard of avocado in an omelet, it was at Olivia’s Cafe at Disney’s Old Key West Resort. This particular omelet also included shrimp, fitting with the Florida Keys coastal theme. In this version, I decided to go a different direction, instead pairing the fresh green veggie with summery cherry tomatoes.

This is one of the more simple recipes you’ll find on this blog, but that doesn’t mean it’s not delicious. Sometimes low effort is the way to go, especially when it comes to breakfast. This omelet is easy for a quick weekday meal, and tasty enough to be the main course of a fancy brunch.

What You Need to Get Started

You can easily find all of the ingredients for this tomato and avocado omelet at your grocery store:

• Fridge: Eggs, Cheddar cheese
• Pantry: Olive oil, Salt, Hot sauce
• Produce: Cherry or grape tomatoes, Avocado
• Equipment: Mixing bowl, Whisk, Frying pan, Spatula

Let’s Make a Tomato & Avocado Omelet

The real secret to a great omelet is twofold: first patience, which we’ll get to a little later. Second, it’s all about starting with super high quality ingredients, especially the produce. You’ll want just-ripe tomatoes and an avocado with just the littlest amount of softness.

Obviously farm-fresh is always the best case. But if you’re not able to get that, you’re in luck. Both avocados and tomatoes continue to ripen once picked, so you can generally find pretty delicious ones at a well-stocked grocery store. Then, you can store them on the counter until they are perfect.

Get started with your omelet by prepping the vegetables. Cherry or grape tomatoes can be washed and halved. If they are still on a vine, go ahead and remove them. The best way to cut a tomato is with a serrated knife, so that you aren’t pushing down too hard on the fragile flesh.

For your avocado, first cut it in half by working a knife around the large pit in the center. Then, twist to separate the two halves. For a standard size one, you only need half.

If you are using a mini avocado, you’ll want the whole thing. Gently tap your knife into the pit, and twist it to remove it. Then cut each half of the avocado in half again, peel off the skin, and dice it into half-inch pieces.

Meanwhile, start heating your nonstick frying pan on medium-high with a drizzle of olive oil. I like to use an 8-inch pan for omelets, so they’re the perfect size for a 9-inch plate once done.

In a small bowl, whisk together the eggs and salt. They don’t need to be completely combined, but the yolks should be fully broken and starting to incorporate with the whites. Pour this mixture into the hot pan and lift the pan to spread it around.

Cook the egg for a few minutes without stirring, until the thin edges begin to look slightly dry. Then, use a thin spatula to lift up the edges while tilting the pan toward the lifted edge. This will allow the liquid egg from the top to flow underneath the cooked bottom layer. Continue doing this for another few minutes.

Once the omelet appears dry on the top and easily releases from the pan, carefully get your spatula underneath and flip it over. Sprinkle the shredded cheddar cheese over one half. I like to use a sharp cheddar, but if you prefer mild, that will work as well.

Cover the pan, and allow the omelet to cook for just another couple minutes to melt the cheese. Then turn off the heat. Add the tomato halves and diced avocado pieces on top of the cheese.

You aren’t actually cooking the omelet at all with the vegetables in it, but the residual heat from the eggs will kind of wrap them in a blanket of steam and warm. Use your spatula to get under the empty side and fold the omelet in half.

Slide the omelet from the pan onto a plate. If you’d like, you can cut it into wedges, or just serve it whole and use your fork to cut off bite-sized pieces. I like to drizzle mine with a few dashes of Tabasco, and you can use your favorite hot sauce.

How to Serve Tomato & Avocado Omelets

I love an omelet as the main course for breakfast, because it naturally takes up half the plate, leaving plenty of room for side dishes. For any simple morning meal, serve this omelet up alongside Old Bay breakfast potatoes and a warm mug of honey chestnut cafe au lait.

Or go crazy and turn it into a multi-course brunch. Start with a basket of banana rum muffins with blueberry butter. Then enjoy your omelet, and follow it with a sweet fruity bite, like pear and apple crisp with honey caramel.

Don’t forget the cocktails! The fresh flavor pairs perfectly with a sweet and spicy paloma or spicy pineapple margarita. For something with a little less bite, try a raspberry lemon mojito. Or go zero-proof with a non-alcoholic strawberry shrub julep.

Use Up Leftover Ingredients

• Eggs can be used in both sweet and savory dishes. Try using them to make super creamy coffee ice cream or beet and goat cheese latkes.
• Scatter leftover tomatoes and cheddar cheese atop a chorizo-spiced vegetable breakfast flatbread.
• Looking for more vegetarian egg dishes for breakfast? Here’s 35 to get you started, and 35 more to be sure you’ll find a new favorite.

Special Equipment

• Mixing bowl
• Whisk
• Frying pan
• Spatula

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• Large pink plate
• Pink patterned towel
• White coffee mug
• Small handled dish