A perfectly cooked classic avocado omelette! Loaded with fresh veggies and stuffed with plenty of cheese for a healthy, yet delicious breakfast. Whip up this simple avocado omelette in a few easy steps with only a handful of ingredients.
What Makes This Recipe So Good
- It’s super nutritious and high in protein and good-for-you fats! Seriously, between the eggs and the avocado, this omelette is nutrient-dense and designed to keep you full until lunch.
- It’s quick and easy to make! Whisk, cook, then stuff. The entire recipe comes together in under 10 minutes.
- It’s full of simple-yet-delicious flavors! Savory eggs, sharp cheese, tangy red onion, and creamy fresh avocado. This veggie omelette has it all!
- Oil your skillet extremely well before cooking your omelette. Even in a non-stick pan, the eggs will still have a tendency to stick. To avoid any omelette-tearin, generously coat the bottom of your skillet with cooking oil.
- Feel free to customize this recipe however you’d like! Add or remove any veggies. Throw in some chopped bacon or a little Boursin cheese. Fajita-style peppers and onions are AMAZING in an omelette, as are spinach, kale, and asparagus. This easy breakfast recipe is a great way to use up any leftover veggies you have on-hand.
- It’s best served fresh, so be ready to eat right away. This is intended to make one large omelette, so if that’s too much for you to eat in a sitting, don’t worry. You can split it with someone, or save half for lunch or even tomorrow’s breakfast. It’s not quite as amazing the second day, but it’s still really good. Just refrigerate the leftovers in an airtight container. If you’re planning to save half for later, though, be mindful of your avocado placement. The avocado will brown in the fridge, so wait and add that just before you eat if you can.
More Healthy Breakfast Recipes You’ll Love
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- Keto French Toast Sticks
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- 3 large eggs
- ¼ cup milk of choice
- ¼ cup shredded cheese of choice plus more for topping (optional)
- ¼ of one red onion thinly sliced, plus more for topping (optional)
- ½ cup cherry tomatoes sliced or chopped, plus more for topping (optional)
- ½ of one ripe avocado peeled, pit removed, sliced or chopped; plus more for topping (optional)
- fresh herbs chopped, for topping (optional)
- Small bowl
- Medium skillet
- Cooking spray
- silicone or rubber spatula
- serving plate
- Crack 3 eggs into small bowl. Pour in ¼ cup milk of choice and whisk well until eggs and milk are fully incorporated and mixture is no longer streaky.
- Heat medium skillet over medium heat and spray with cooking spray. Once skillet is hot, carefully pour entire egg mixture directly into skillet.
- Use spatula to spread egg mixture into one even layer across bottom of skillet. Cook until eggs are almost fully-set, approximately 2 to 3 minutes.
- Sprinkle shredded cheese and red onions over top of eggs. Cook just until cheese has melted, approximately 1 to 2 minutes.
- Remove skillet from heat. Place sliced tomatoes and avocado on one half of omelette. Carefully use spatula to fold other half of omelette over filling. Once folded, slide omelette out of skillet onto plate.
- Garnish omelette with additional shredded cheese, onions, tomatoes, avocado, or fresh herbs if desired and serve immediately.
- Recipe is intended to create one large omelette, but you can halve the omelette to share with someone else, or save half for lunch or the next day’s breakfast.
- Leftovers: Refrigerate any leftovers in an airtight container. Reheat in the microwave in 30-second bursts.
- Make it Keto: Skip the cherry tomatoes. Use a keto-friendly milk and shred your own cheese to avoid the starches and fillers in pre-packaged shredded cheese.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.