Creamy Avocado Cheesy Omelette (Print version)
Savory omelette with creamy avocado, melted cheese, and juicy tomatoes for a hearty breakfast.
# What you'll need:
→ Eggs
01 - 4 large eggs
02 - 2 tablespoons whole milk or heavy cream
03 - Salt and freshly ground black pepper, to taste
→ Fresh Produce
04 - 1 ripe avocado, peeled, pitted and diced
05 - 1 medium tomato, cored and diced
06 - 2 tablespoons fresh chives or green onions, finely chopped (optional)
→ Dairy
07 - 1/2 cup shredded cheddar or mozzarella cheese
08 - 1 tablespoon unsalted butter
# Method:
01 - In a medium mixing bowl, whisk together the eggs, milk or cream, salt, and black pepper until the mixture is slightly frothy and well combined.
02 - Melt the butter in a non-stick skillet over medium heat, tilting the pan to coat the entire surface evenly.
03 - Pour the egg mixture into the skillet and swirl gently to cover the base in an even layer. Cook undisturbed for approximately 2 minutes, until the edges begin to set.
04 - Sprinkle the shredded cheese evenly over one half of the omelette. Arrange the diced tomato and avocado over the cheese.
05 - When the eggs are nearly fully set but still slightly moist on top, carefully fold the unfilled half over the filling using a spatula.
06 - Continue cooking for 1 to 2 minutes until the cheese has fully melted and the omelette is cooked through while remaining creamy inside.
07 - Slide the omelette onto a warm plate, garnish with chopped chives or green onions if desired, and serve immediately.
# Expert advice:
01 -
- The avocado makes the inside so creamy you will wonder why you ever ate omelettes without it.
- It takes less than twenty minutes from fridge to plate, which means it works on chaotic mornings and lazy Sunday evenings alike.
02 -
- If the heat is too high the bottom will brown before the top sets, leaving you with a crisp outside and a raw inside, so keep it at medium and be patient.
- Adding the avocado after the cheese rather than underneath it prevents the pieces from sticking to the pan during the fold.
03 -
- Use a pan that is slightly larger than you think you need because a thinner omelette cooks more evenly and folds more cleanly than a thick one.
- Tap the whisked egg bowl on the counter a couple times to pop large air bubbles before pouring, which prevents ugly craters from forming on the surface.