Tomato and Avocado Omelet
A fresh and easy breakfast, this omelet features halved cherry tomatoes and diced avocado, with a sprinkling of melted cheddar cheese.
Servings 1 omelet
Calories 563kcal
Ingredients
- 3 Eggs
- ⅛ tsp Salt
- 6-8 Cherry or Grape Tomatoes halved
- ½ Avocado or one whole mini avocado
- 3 Tbsp Cheddar Cheese shredded
- Hot Sauce if desired
- Olive Oil for pan
Instructions
- Heat a drizzle of olive oil in a medium nonstick frying pan over medium-high heat.
- In a small bowl, whisk together the eggs and salt. Then pour this mixture into the hot pan and spread it around.
- Cook for 3-4 minutes without stirring, until the thin edges begin look slightly dry. Use a thin spatula to lift up the edges while tilting the pan to allow the liquid egg to flow underneath the cooked bottom layer, about another 3-4 minutes.
- Once the omelet appears dry on the top and easily releases from the pan, carefully flip it over. Add cheese to one half, cover the pan, and cook for another 1-2 minutes to melt the cheese.
- Turn off the heat, and then add tomatoes, and avocado on top of cheese. Use the spatula to fold the omelet in half and transfer it to a plate.
- Cut into slices, if desired, and top with your favorite hot sauce.
Notes
Omelets are best served immediately. If you have extra leftover, you can store it in the fridge in a sealed container for one day, then reheat in the microwave. However, this will have a negative effect on the texture of the eggs.