Teresa's Recipes
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
- 2 tablespoons, finely chopped Fresh cilantro leaves
- 1/2 cup, shredded Cheddar cheese
- 1 tablespoon Olive oil
- 1/4 teaspoon, freshly ground Black pepper
- 1/4 teaspoon Salt
- 1 medium, pitted, peeled, and thinly sliced Avocado
- 1 medium, diced Tomato
- 4, large Eggs
Dietary Notes
- 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
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.