Perfect Avocado Omelette

easyhealthyrecipes.com/perfect-avocado-omelette/

Loaded with fresh veggies and stuffed with plenty of cheese, this avocado omelette is a nutritious, delicious, super-satisfying breakfast.

Prep: 10

Cook: 5

Total: 15

Recipe makes approximately 1 omelette

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))

Get Recipe Ingredients

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.