Creamy Avocado Cheese Omelette (Printable)
Fluffy eggs filled with creamy avocado, melted cheese, and juicy tomatoes for a satisfying anytime meal.
# What You’ll Need:
→ Eggs
01 - 4 large eggs
02 - 2 tbsp milk or cream
03 - Salt and black pepper, to taste
→ Fresh Produce
04 - 1 ripe avocado, diced
05 - 1 medium tomato, diced
06 - 2 tbsp chopped chives or green onions (optional)
→ Dairy
07 - 1/2 cup shredded cheddar or mozzarella cheese
08 - 1 tbsp butter
# How-to Steps:
01 - In a medium bowl, whisk together the eggs, milk or cream, salt, and black pepper until slightly frothy.
02 - Heat butter in a non-stick skillet over medium heat.
03 - Pour the egg mixture into the skillet and swirl to cover the base evenly. Cook undisturbed for about 2 minutes, until the edges start to set.
04 - Sprinkle cheese evenly over half of the omelette. Top with diced tomato and avocado.
05 - When the eggs are almost fully set but still slightly runny on top, gently fold the omelette in half over the filling.
06 - Cook for an additional 1-2 minutes until the cheese has melted and the omelette is cooked through but still creamy inside.
07 - Slide onto a plate, garnish with chopped chives or green onions if desired, and serve immediately.
# Expert Advice:
01 -
- The avocado makes everything impossibly creamy without needing a drop of extra sauce.
- It turns whatever random cheese and produce you have into something genuinely special.
02 -
- Pulling the pan off the heat thirty seconds early saves you from rubbery eggs because residual heat finishes the job.
- Dicing the avocado too small turns it into mush inside the fold, so keep the pieces chunky.
03 -
- A dash of hot sauce or smoked paprika on top right before serving wakes up every flavor on the plate.
- Use a silicone spatula because metal scratches the nonstick surface and nothing ruins an omelette faster than a torn fold.