Tomato and Avocado Stuffed Omelet

Ingredients

• Egg2 count (110 g)
• Tomato1/2 count (65 g)
• Avocado1/4 count (60 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Crack the eggs in a bowl, add salt and pepper to taste and whisk until obtaining an even mixture.

2. 2

   Step 2

   Heat a pan over medium heat. Once heated, pour the oil, spread and add the whisked eggs.

3. 3

   Step 3

   Cover and cook for about 4 minutes over medium-low heat until set.

4. 4

   Step 4

   In the meantime, peel the avocado, cut into wedges and then slice the tomato.

5. 5

   Step 5

   Carefully flip the omelet using a slotted spoon, lower the heat. Add the tomato, avocado and, if you want, any herb you like.

6. 6

   Step 6

   Fold, cover and cook for 2-3 more minutes and remove.

7. 7

   Step 7

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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