Tomato and Onion Omelet with Avocado

Ingredients

• Tomato1/2 count (65 g)
• Egg2 medium (100 g)
• Onion1/4 count (38 g)
• Avocado1/2 count (120 g)
• Oil2 teaspoon (10 ml)
• Garlic1/2 clove (2 g)

Instructions

1. 1

   Step 1

   Crack the eggs into a bowl, season with salt and pepper to taste and beat well.

2. 2

   Step 2

   Chop the onion and tomato.

3. 3

   Step 3

   Heat a pan over medium heat. Once heated, add half the oil, spread and sauté the onion and tomato along with the chopped garlic for 2-3 minutes. Once softened, set aside.

4. 4

   Step 4

   Add the remaining oil to the same pan. Once heated, pour the beaten eggs, cover and cook over medium heat until set. This will take about 3 minutes.

5. 5

   Step 5

   Once set, flip the omelet, lower the heat and add the chopped tomato and onion.

6. 6

   Step 6

   Cook for 3 more minutes and remove.

7. 7

   Step 7

   Fold in half and serve with avocado wedges on a plate.

8. 8

   Step 8

   Optional: Serve with any leafy greens you prefer.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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