Guacamole and Tomato Omelet

Ingredients

• Egg2 count (110 g)
• Tomato1/2 count (65 g)
• Avocado1/2 count (120 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Crack the eggs into a bowl and add a pinch of salt and pepper. Beat.

2. 2

   Step 2

   Use a non-stick pan, add oil and spread. Preheat over medium heat.

3. 3

   Step 3

   Once heated, pour the beaten eggs. Cover and cook until it sets a bit, for about 4 minutes.

4. 4

   Step 4

   Flip using a spatula, lower the heat and cook for 1-2 minutes. Set aside.

5. 5

   Step 5

   While the omelet gets cooked, peel the avocado and mash using a fork until obtaining a puree.

6. 6

   Step 6

   Cut the tomato into small pieces and mix with the avocado. Season with lemon juice, salt and pepper to taste.

7. 7

   Step 7

   Once the omelet is ready, serve on a plate and add the guacamole and tomato on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Guacamole and Tomato Omelet can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.