Creamy Avocado Cheese Tomato Omelette (Printable Version)
Whip up a creamy, cheese-filled omelette with avocado and tomato for a quick, satisfying breakfast in just 18 minutes.
# What You Need:
→ Eggs
01 - 4 large eggs
02 - 2 tablespoons milk
03 - Salt and pepper, to taste
→ Vegetables & Cheese
04 - 1 ripe avocado, diced
05 - 1 medium tomato, diced
06 - 1/2 cup shredded cheddar cheese (or mozzarella)
07 - 2 tablespoons chopped fresh chives or green onions (optional)
→ Other
08 - 1 tablespoon butter or olive oil
# How To Make It:
01 - Crack the eggs into a mixing bowl. Add milk, salt, and pepper. Whisk vigorously until well combined and slightly frothy.
02 - Melt butter or heat olive oil in a non-stick skillet over medium heat, tilting to coat the surface evenly.
03 - Pour the egg mixture into the heated skillet and cook undisturbed for approximately 2 minutes, until the edges begin to set.
04 - Sprinkle shredded cheese evenly over the surface, followed by the diced tomato. Cover the skillet and cook for 2 to 3 minutes until the cheese starts to melt.
05 - Scatter the diced avocado (and chives or green onions, if using) onto one half of the omelette. Using a spatula, gently fold the opposite half over the filling.
06 - Cook the folded omelette for 1 additional minute, allowing the cheese to fully melt and the avocado to warm through.
07 - Slide the omelette onto a plate, slice in half, and serve immediately.
# Helpful Hints:
01 -
- The avocado makes everything impossibly creamy without needing a drop of cream sauce.
- It comes together in under twenty minutes, which means no excuse for skipping breakfast.
- You probably already have every single ingredient sitting in your kitchen right now.
02 -
- Adding avocado to a screaming hot pan turns it bitter and gray, so always tuck it inside after the eggs have set.
- Covering the pan while the cheese melts is the single trick that transforms this from a regular omelette into something gooey and restaurant worthy.
03 -
- Take the pan off the heat thirty seconds before you think the omelette is done because carryover cooking will finish the job without drying it out.
- Dice the avocado right before adding it because exposed avocado oxidizes fast and nobody wants brown spots inside a beautiful omelette.