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Tomato and Avocado Omelette
Awaken your taste buds with this luscious omelette, a symphony of ripe, juicy tomatoes and buttery avocado, encased in fluffy, golden eggs. A sprinkle of sharp cheddar cheese and a handful of vibrant, fresh cilantro add a beautiful contrast. Historically, omelettes originated in ancient Persia and have been adapted by cultures worldwide. This version adds a healthy and delicious twist to the classic breakfast dish.
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
- In a medium bowl, beat the eggs with salt and black pepper until well combined.
- Heat the olive oil in a non-stick skillet over medium heat.
- Pour the beaten eggs into the skillet and cook for 2-3 minutes, or until the edges start to set.
- Sprinkle the diced tomatoes, avocado slices, shredded cheddar cheese, and chopped cilantro evenly over one half of the omelette.
- Using a spatula, gently fold the other half of the omelette over the filling.
- Continue to cook for another 2-3 minutes, or until the cheese is melted and the omelette is cooked through.
- Carefully slide the omelette onto a plate, cut in half if desired, and serve hot.
Tips
- For a fluffier omelette, you can add a splash of milk or cream to the eggs before beating them.
- You can also experiment with other types of cheese, like feta or mozzarella, for a different flavor profile.
- This omelette makes a great base for other fillings as well, try adding sautéed mushrooms, spinach, or bacon.
Dietary Information
Servings: 2 Dish Type: Breakfast Prep Time: 10 minutes Cook Time: 10 minutes Calories: 400 Fat: 30g Carbs: 15g Protein: 20g Sodium: 600mg Sugar: 3g
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