Avocado Cheddar And Tomato Omelet Recipe

Ingredients for Avocado Cheddar And Tomato Omelet

• 2 large eggs
• 1 tablespoon water
• Salt & Freshly Ground Black Pepper
• Olive Oil
• Cheddar Cheese
• 1/4 of a ripe avocado, thinly sliced
• Plum Tomato

How to Make Avocado Cheddar And Tomato Omelet

1. In a small bowl, whisk together 2 large eggs, 1 tablespoon water, 1/4 teaspoon salt, and a pinch of black pepper.
2. Heat 1 teaspoon olive oil in an 8-inch nonstick skillet over medium heat.
3. Pour in the egg mixture. Let it cook undisturbed for about 30 seconds, then gently push the cooked edges toward the center, tilting the pan to allow uncooked egg to flow underneath.
4. Once the top is mostly set but still slightly wet, sprinkle 1/4 cup shredded cheddar cheese over one half of the omelet.
5. Top the cheese with 1/4 of a ripe avocado, thinly sliced, and 1/4 cup of diced tomatoes.
6. Fold the other half of the omelet over the filling.
7. Cook for another minute, or until the cheese is melted and the filling is heated through.
8. Slide the omelet onto a plate and serve immediately.