Avocado Cheese Tomato Omelette (Printable Version)

A rich, savory omelette stuffed with avocado, melted cheese, and juicy tomatoes for any meal.

# What You Need:

→ Eggs

01 - 4 large eggs
02 - 2 tbsp milk or cream
03 - Salt and black pepper, to taste

→ Fresh Produce

04 - 1 ripe avocado, diced
05 - 1 medium tomato, diced
06 - 2 tbsp chopped chives or green onions (optional)

→ Dairy

07 - 1/2 cup shredded cheddar or mozzarella cheese
08 - 1 tbsp butter

# Directions:

01 - In a medium bowl, whisk together the eggs, milk or cream, salt, and black pepper until slightly frothy.
02 - Heat butter in a non-stick skillet over medium heat until melted and lightly bubbling.
03 - Pour the egg mixture into the skillet and swirl to cover the base evenly. Cook undisturbed for about 2 minutes, until the edges start to set.
04 - Sprinkle cheese evenly over half of the omelette. Top with diced tomato and avocado.
05 - When the eggs are almost fully set but still slightly runny on top, gently fold the omelette in half over the filling.
06 - Cook for an additional 1-2 minutes until the cheese has melted and the omelette is cooked through but still creamy inside.
07 - Slide onto a plate, garnish with chopped chives or green onions if desired, and serve immediately.

# Expert Tips:

01 -
  • The creaminess from avocado means you can use less cheese and still feel completely satisfied.
  • It cooks in under ten minutes, which is faster than waiting for delivery on a lazy Sunday.
  • The texture contrast between gooey melted cheese and cool avocado is something you will crave again.
02 -
  • Overcooking is the single biggest mistake because the avocado gets warm and bitter while the eggs turn rubbery.
  • Removing tomato seeds before dicing prevents a soggy mess that can tear the omelette when you fold it.
03 -
  • Let the eggs sit out for fifteen minutes before cooking because cold eggs straight from the fridge lower the pan temperature and cause uneven cooking.
  • Cover the pan with a lid for the last thirty seconds to help the cheese melt without overcooking the bottom.

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