Meet your new breakfast obsession: the Avocado and Tomato Omelette! This gorgeous, savory omelette is packed with creamy avocado, juicy cherry tomatoes, and a gentle sprinkle of feta, all wrapped up in fluffy eggs. With every bite, you’ll taste a lively balance of fresh flavors, a pop of color, and a texture that keeps you coming back for more. Ready in just over ten minutes, this dish takes simple ingredients and turns them into something you’ll truly crave—perfect for busy mornings, lazy Sunday brunches, or anytime you want a protein-packed, vegetarian delight.
Ingredients You’ll Need
You only need a handful of simple ingredients for this Avocado and Tomato Omelette, but each one shines in its own unique way. Every ingredient adds something special—whether it’s a silky texture, a punch of flavor, or a splash of color that makes this omelette as beautiful as it is delicious.
- 3 large eggs: The hearty, protein-rich base that creates an irresistibly fluffy omelette.
- 1 tablespoon milk: A splash of milk makes the eggs lighter and creamier.
- ¼ teaspoon salt: Just enough to enhance all the natural flavors.
- â…› teaspoon black pepper: Adds a subtle kick and depth to the eggs.
- 1 teaspoon butter or olive oil: Butter gives richness, while olive oil keeps it light and adds a touch of Mediterranean flair.
- ½ ripe avocado, sliced: Creamy, dreamy avocado not only tastes fantastic but also gives the filling its signature texture.
- ½ cup cherry tomatoes, halved: Juicy bursts of freshness tucked inside every bite.
- 2 tablespoons crumbled feta cheese (optional): For a salty, tangy twist; totally optional, but highly recommended!
- Fresh chopped chives or parsley for garnish: Herbaceous, vibrant greens that finish the omelette with a bright pop.
How to Make Avocado and Tomato Omelette
Step 1: Whisk the Eggs
Start by cracking the eggs into a medium bowl. Add the tablespoon of milk, the salt, and the black pepper. Give everything a good whisk until the mixture is completely combined, looking pale and slightly frothy—this extra air will make your Avocado and Tomato Omelette deliciously fluffy!
Step 2: Heat Your Pan
Set your favorite non-stick skillet over medium heat. Add the butter or olive oil and let it melt until it coats the pan evenly, but don’t let it get too hot—gentle heat is key to cooking eggs perfectly without browning.
Step 3: Cook the Egg Mixture
Pour your whisked eggs into the pan and resist the urge to stir! Let them cook undisturbed for 1–2 minutes, just until the edges start to set. This is how you set the foundation for that classic, golden omelette exterior.
Step 4: Allow Eggs to Set
Now, gently lift the edges of the omelette with a spatula, tilting the pan so any runny eggs fill in the gaps at the sides. Repeat a couple of times—this simple move ensures the Avocado and Tomato Omelette is cooked evenly without overcooking or drying out.
Step 5: Add Fillings
Once the omelette is mostly set but still slightly soft in the center, lay your sliced avocado and halved cherry tomatoes neatly on one half. Sprinkle the crumbled feta over the veggies if you’re using it. The warmth will ever-so-slightly soften the avocado while keeping its signature creaminess.
Step 6: Fold and Finish
Carefully fold the empty half of the omelette over the mound of toppings. Let it cook for another 1–2 minutes to melt the feta and warm everything through. When it slides easily in the pan, it’s ready to serve!
How to Serve Avocado and Tomato Omelette
Garnishes
Before you dive in, sprinkle the top of your Avocado and Tomato Omelette with a handful of fresh chives or parsley. These finishing herbs add brightness, a fresh aroma, and the prettiest pop of green atop your golden omelette. If you’re feeling bold, a dash of chili flakes or a drizzle of good olive oil can really up the wow-factor.
Side Dishes
Pair your omelette with whole grain toast for a more filling meal, or keep it light by adding a crisp, simple green salad to the plate. Fresh fruit, roasted potatoes, or even a dollop of Greek yogurt on the side can complete this breakfast (or brunch) spread.
Creative Ways to Present
For extra flair, try slicing your Avocado and Tomato Omelette into wedges and serving it family-style, especially for brunch gatherings. Or roll it up and cut it into pretty pinwheels for a savory appetizer. It’s versatile enough to star in a breakfast burrito or be tucked into a sandwich, making leftovers anything but boring!
Make Ahead and Storage
Storing Leftovers
Got some extra Avocado and Tomato Omelette? Store leftovers in an airtight container in the refrigerator for up to 24 hours. Try to keep the sliced avocado away from the open air as much as possible to prevent it from browning.
Freezing
While omelettes can technically be frozen, the fresh avocado tends to lose its lovely texture after freezing, and the tomatoes can become watery. For the best taste and presentation, it’s recommended to enjoy this particular omelette fresh or within a day.
Reheating
To reheat, place your omelette on a plate, cover it loosely with a damp paper towel, and microwave in 20-second bursts until warmed through. Alternatively, gently heat it in a skillet over low heat with a splash of water and cover with a lid to avoid drying it out.
FAQs
Can I make this Avocado and Tomato Omelette dairy-free?
Absolutely! Just skip the feta cheese and use olive oil instead of butter. The omelette remains creamy and full of flavor, while still suiting a dairy-free or lactose-intolerant diet.
How do I keep avocado from browning in the omelette?
Slice the avocado just before using it, and make sure it’s nestled inside the omelette where it won’t be in contact with air. This keeps it looking and tasting fresh.
Can I add more vegetables to my Avocado and Tomato Omelette?
Definitely! Try tossing in a handful of baby spinach, a few sliced scallions, or even some bell peppers. Just keep fillings light so the omelette folds easily and the classic avocado and tomato flavor remains front and center.
What kind of pan is best for making an omelette?
A good non-stick skillet is ideal for making omelettes, making it easier to fold and slide the finished omelette onto your plate without sticking or tearing. A small to medium-sized pan works well for a single serving.
Is this omelette healthy?
Yes, the Avocado and Tomato Omelette is packed with protein and healthy fats, naturally low in carbs, and loaded with nutrients from eggs, avocado, and tomatoes. Leave out the cheese if you want it even lighter!
Final Thoughts
If you’re looking for a breakfast that’s quick, delicious, and bursting with fresh flavors, you deserve to treat yourself to this Avocado and Tomato Omelette. Share it with a friend or savor it solo—either way, don’t be surprised if it becomes your new go-to way to start the day.
Print
Avocado and Tomato Omelette Recipe
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Description
This Avocado and Tomato Omelette is a delicious and healthy breakfast option that’s easy to make. With creamy avocado, juicy cherry tomatoes, and optional feta cheese, this omelette is packed with flavor and nutrients.
Ingredients
Eggs:
3 large eggs
Milk:
1 tablespoon
Salt:
¼ teaspoon
Black Pepper:
â…› teaspoon
Butter or Olive Oil:
1 teaspoon
Avocado:
½ ripe, sliced
Cherry Tomatoes:
½ cup, halved
Feta Cheese:
2 tablespoons, crumbled (optional)
Herbs:
Fresh chopped chives or parsley for garnish
Instructions
- Whisk Eggs: In a medium bowl, whisk together eggs, milk, salt, and pepper until frothy.
- Cook Eggs: Heat butter or olive oil in a skillet. Pour in egg mixture and cook undisturbed. Lift edges with a spatula, add avocado, tomatoes, and cheese. Fold omelette over filling.
- Finish Cooking: Cook for another 1–2 minutes until fully set. Garnish with herbs and serve.
Notes
- This omelette is naturally low-carb and can be made dairy-free by omitting the cheese.
- Enhance flavor and nutrition by adding spinach or scallions.
Nutrition
- Serving Size: 1 omelette
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 375mg
