Name: Avocado and Tomato Omelette Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 3 large eggs; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1 tablespoon milk or water; 1/2 tablespoon butter or olive oil; 1/2 ripe avocado (sliced or diced); 1/2 cup cherry tomatoes (halved); 2 tablespoons shredded cheese (optional); 1 tablespoon chopped fresh parsley or chives (optional)

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Introduction

This Avocado and Tomato Omelette is a quick, delicious way to start your day with fresh, vibrant flavors. Creamy avocado and juicy cherry tomatoes pair perfectly with fluffy eggs for a satisfying meal in just 10 minutes.

A white plate shows a folded yellow omelette with green herbs sprinkled on top, occupying most of the left side. On the omelette's left edge, there are four slices of light green avocado arranged in a fan shape. To the right of the omelette, there is a neat row of seven bright red halved cherry tomatoes, showing their juicy interiors. The plate sits on a white marbled surface with a red and white patterned cloth tucked underneath. Fresh basil leaves sit nearby for decoration. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs
1/4 teaspoon salt

1/8 teaspoon black pepper
1 tablespoon milk or water

1/2 tablespoon butter or olive oil
1/2 ripe avocado, sliced or diced

1/2 cup cherry tomatoes, halved
2 tablespoons shredded cheese (optional)
1 tablespoon chopped fresh parsley or chives (optional)

Instructions

Step 1: In a bowl, whisk together the eggs, salt, pepper, and milk until well combined and slightly frothy. This incorporates air for a fluffy omelette.
Step 2: Heat a nonstick skillet over medium heat and add the butter or olive oil. Allow it to melt and coat the surface evenly.
Step 3: Pour the egg mixture into the pan and let it cook undisturbed for about 1 minute to let the edges set.

Step 4: Using a spatula, gently push the cooked edges toward the center while tilting the pan to let uncooked eggs flow to the edges. Cook until mostly set but still slightly soft on top, about 2–3 minutes.
Step 5: Spoon the avocado, cherry tomatoes, and shredded cheese (if using) onto one half of the omelette evenly.
Step 6: Carefully fold the other half of the omelette over the filling to form a half-moon shape.

Step 7: Cook for an additional 30–60 seconds until the cheese melts and the omelette is fully cooked but still tender.
Step 8: Slide the omelette onto a plate and garnish with chopped fresh parsley or chives if desired. Serve warm immediately.

Tips & Variations

Use water instead of milk for a lighter omelette texture.

Swap cherry tomatoes with diced bell peppers or sautéed mushrooms for different flavors.
For a dairy-free option, omit the cheese and use olive oil instead of butter.
Add a pinch of smoked paprika or chili flakes for a subtle kick.

Storage

Store leftover omelette in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or microwave briefly to avoid overcooking. It’s best enjoyed fresh for maximum flavor and texture.

How to Serve

A white plate holds a folded yellow omelette mixed with green herbs, creating a speckled texture throughout. On top of the omelette, there are thin, neatly fanned slices of bright green avocado. Surrounding the omelette on the plate are halved cherry tomatoes in red and yellow colors, some of which are sprinkled with more chopped green herbs. The dish sits on a soft red patterned cloth over a white marbled surface, with fresh green basil leaves blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this omelette in advance?

Omelettes are best served fresh, but you can prepare the filling ahead of time. Assemble and cook the omelette just before eating for the best texture.

What cheese works best in this omelette?

Mild cheeses like cheddar, mozzarella, or Monterey Jack melt well and complement the avocado and tomato flavors nicely, but feel free to use your favorite.