Egg omelet with avocado and tomato

A simple stovetop omelet made from eggs seasoned with salt and pepper, cooked in olive oil, then served with fresh avocado and tomato for an easy meal.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Crack the eggs into a small bowl. Add a little salt and pepper. Mix them well with a fork.

Step 2

Put a pan on the stove over medium heat. Add a little olive oil. Pour the egg mix into the hot pan. Let it cook for one minute.

Step 3

When the edges of the egg start to look solid, gently push the cooked egg to the middle. Tilt the pan so the runny egg goes to the edges.

Step 4

When most of the egg looks solid but still a little wet on top, put the cut avocado and tomatoes on on side of the omelette.

Step 5

Carefully fold the other side of the egg over the tomatoes and avocado. Cook for one more minute until it is warm all the way through. Serve right away.