Omelet with Avocado
You just need a breakfast that's quick, filling, and feels a little bit special? That’s where this recipe comes in. We’re talking about a simple, creamy, and delicious u003cstrongu003eomelet with avocadou003c/strongu003e. It’s my go-to on busy mornings when I still want something wholesome and satisfying. Forget complicated steps; this is all about good ingredients coming together in just a few minutes. Ready to make your new favorite breakfast? Let’s get to it!
Ingredients
- 2 large eggs
- 1/2 a ripe avocado, sliced or diced
- 1 tablespoon of milk or water (this is optional, but it makes the eggs a little fluffier!)
- 1 teaspoon of butter or olive oil
- A pinch of salt and freshly ground black pepper
- Optional fillings: a sprinkle of feta cheese, some chopped chives, or a few cherry tomatoes, halved.
Instructions
- First things first, let's get those eggs ready. Crack them into a small bowl, add the splash of milk (if you're using it), salt, and pepper. Give it all a good whisk with a fork until it’s evenly yellow and a little bit frothy. Don’t overdo it, though! Just enough to combine everything.
- Next, grab a non-stick skillet and place it over medium heat. Let it get nice and warm, then add your butter or oil. Swirl it around so it coats the bottom of the pan.
- Pour the whisked eggs into the skillet. Let them cook for about a minute, or until the edges start to set. As it cooks, gently pull the cooked edges toward the center with a spatula and tilt the pan so the runny egg fills in the gaps. This little trick makes for a perfectly cooked omelet.
- When the omelet is mostly set but still a little soft on top, it's time for the star of the show! Arrange your avocado slices over one half of the omelet. If you're adding cheese or any other goodies, now’s the time to sprinkle them on.
- Carefully fold the other half of the omelet over the avocado-filled side. Let it cook for another 30 seconds or so, just to warm everything through. Then, gently slide it onto your plate.