Tomato and Avocado Omelette

Ingredients

• Fresh cilantro leaves (2 tablespoons, finely chopped)
• Cheddar cheese (1/2 cup, shredded)
• Olive oil (1 tablespoon)
• Black pepper (1/4 teaspoon, freshly ground)
• Salt (1/4 teaspoon)
• Avocado (1 medium, pitted, peeled, and thinly sliced)
• Tomato (1 medium, diced)
• Eggs (4, large)

Instructions

1. In a medium bowl, beat the eggs with salt and black pepper until well combined.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Pour the beaten eggs into the skillet and cook for 2-3 minutes, or until the edges start to set.
4. Sprinkle the diced tomatoes, avocado slices, shredded cheddar cheese, and chopped cilantro evenly over one half of the omelette.
5. Using a spatula, gently fold the other half of the omelette over the filling.
6. Continue to cook for another 2-3 minutes, or until the cheese is melted and the omelette is cooked through.
7. Carefully slide the omelette onto a plate, cut in half if desired, and serve hot.