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Avocado and Tomato Omelette
Indulge in a delightful breakfast with this Avocado and Tomato Omelette, where creamy avocado meets juicy tomatoes, all enveloped in a fluffy, perfectly cooked egg. This dish is not only vibrant and colorful but also packed with nutrients, making it a healthy start to your day. The addition of fresh cilantro and sharp cheddar cheese elevates the flavor profile, creating a mouthwatering experience that will leave you wanting more. Originating from the versatile omelette tradition that dates back to ancient Greece, this dish has evolved globally, embracing local ingredients and flavors in various forms.
Servings: 2
Ingredients
- Eggs
- 4, large
- Salt
- 1/4 teaspoon
- Black pepper
- 1/4 teaspoon
- Olive oil
- 1 tablespoon
- Tomato
- 1 medium, diced
- Avocado
- 1 medium, sliced
- Cheddar cheese
- 1/2 cup, shredded
- Fresh cilantro
- 2 tablespoons, chopped
Instructions
- In a medium bowl, crack the eggs and whisk them together with salt and black pepper until well blended.
- Heat the olive oil in a non-stick skillet over medium heat. Ensure the oil coats the bottom of the skillet evenly.
- Pour the beaten eggs into the skillet and let them cook undisturbed for 2-3 minutes, or until the edges begin to set and the bottom is lightly golden.
- Gently place the sliced avocado and diced tomatoes on one half of the omelette. Sprinkle the shredded cheddar cheese and chopped cilantro generously over the filling.
- Carefully fold the other half of the omelette over the filling, pressing down slightly to secure it. Cook for an additional 2-3 minutes, or until the cheese is melted and the omelette is cooked through.
- Slide the omelette onto a plate and serve hot, garnished with extra cilantro if desired.
Dietary Information
Servings: 2 • Dish Type: Breakfast • Prep Time: 10 minutes • Cook Time: 5 minutes • Calories: 350 • Fat: 25g • Carbs: 15g • Protein: 15g • Sodium: 300mg • Sugar: 2g
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