Creamy Avocado Cheesy Omelette (Print Page)

A creamy egg omelette filled with avocado, melted cheese, and fresh tomato for a quick satisfying meal.

# What You Need:

→ Egg Mixture

01 - 4 large eggs
02 - 2 tablespoons whole milk
03 - Salt and freshly ground black pepper, to taste

→ Vegetables & Cheese

04 - 1 ripe avocado, diced
05 - 1 medium tomato, diced
06 - 1/2 cup shredded cheddar cheese (mozzarella may be substituted)
07 - 2 tablespoons chopped fresh chives or green onions (optional)

→ Cooking Fat

08 - 1 tablespoon unsalted butter or olive oil

# Directions:

01 - Crack the eggs into a mixing bowl. Add milk, salt, and pepper, then whisk until well combined and slightly frothy.
02 - Melt butter or heat olive oil in a non-stick skillet over medium heat, tilting to coat the surface evenly.
03 - Pour the egg mixture into the skillet and cook undisturbed for about 2 minutes, until the edges begin to set.
04 - Sprinkle shredded cheese evenly over the eggs, followed by the diced tomato. Cover the skillet and cook for 2 to 3 minutes until the cheese begins to melt.
05 - Arrange the diced avocado and chives or green onions, if using, over one half of the omelette.
06 - Using a spatula, gently fold the unfilled half over the avocado side. Cook for 1 additional minute, allowing the cheese to finish melting and the avocado to warm through.
07 - Slide the omelette onto a plate, slice in half, and serve immediately.

# Expert Tips:

01 -
  • The avocado makes everything impossibly creamy without needing extra butter or cream inside the filling.
  • It comes together in under twenty minutes, which means you can have a restaurant quality breakfast even on busy mornings.
02 -
  • Do not overcook the eggs because they will continue to set from residual heat even after you remove them from the pan.
  • Adding avocado too early turns it warm and brown, so always place it on at the very end for the best texture.
03 -
  • Use a silicone spatula on a non stick pan to keep the omelette intact without scratching the surface.
  • Let the eggs sit at room temperature for ten minutes before whisking so they cook more evenly and puff up better.

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