Avocado Omelette Recipe
Creamy and fluffy avocado omelette, ready in 10 minutes. A protein-rich breakfast with healthy fats, perfect for busy mornings or weekend brunch.
Print Pin Servings: 1 serving
Calories: 410kcal
Cost: $3
Equipment
- 1 Non-stick skillet 8–10 inch, sloped sides for folding
- 1 Mixing bowl For whisking eggs
- 1 Whisk or fork To beat eggs until fluffy
- 1 Spatula Flexible, thin for folding omelette
- 1 Sharp knife For slicing avocado
- 1 Cutting board For prepping ingredients
Ingredients
- 3 large Eggs Room temperature preferred
- 1 medium Avocado Ripe but firm
- 2 tablespoon Butter or coconut oil For cooking
- ¼ teaspoon Salt To taste
- ⅛ teaspoon Black pepper Freshly ground
- 2 tablespoon Shredded cheese Optional – cheddar, Swiss, or feta
- 1 small Tomato, diced Optional
- 2 tablespoon Fresh spinach leaves Optional
- 1 tablespoon Chives, chopped Optional garnish
- ¼ teaspoon Garlic powder Optional
- 1 pinch Paprika Optional for garnish
Instructions
- Crack eggs into a bowl, whisk until smooth and frothy. Slice avocado into thin pieces.
- Heat butter in a non-stick pan over medium-low heat until foamy.
- Pour in eggs, let sit 30 sec. Push edges inward with spatula, tilt pan to let uncooked egg flow.
- Place avocado slices on one half of omelette. Add cheese, spinach, or tomato if using.
- Cook 1 min to warm fillings.
- Fold omelette in half with spatula, covering filling.
- Slide omelette onto a plate. Garnish with chives or paprika before serving.
- Finished omelette on plate
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 250g | Calories: 410kcal | Carbohydrates: 8g | Protein: 18g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 560mg | Sodium: 440mg | Potassium: 870mg | Fiber: 6g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 12mg | Calcium: 110mg | Iron: 2.5mg