Avocado Omelet

Breakfast at a Glance

• Prep Time: About 15 minutes- shred the cheese + cook the onions then make the omelet
• Planning Ahead: You can cook the onions and prep the cheese a day in advance to make the morning easier
• Morning Effort: Cook and assemble- about 5-15 minutes (depending on if you did any prep ahead)
• Protein: 28g
• Fiber: 8g

Nessy's Note

While I love creating and sharing breakfast recipes (like sweet potato avo toast) with you, my weekday breakfasts don't always look pretty enough to photograph...

One of my absolute favorite, pull-it-together, simple breakfasts is just poached eggs with diced avocado, some s+p and whatever leftover veggies we have in the fridge. It hits the spot and fuels me for hours.

And it's the inspiration for this (slightly more photogenic) omelet. It has the same satisfying combo of avocado and eggs along with the addition of cheese (because what does cheese not make taste better?) and onions.

But if you'd rather skip the whole omelet thing on a busy morning and just have eggs and avocado, you're in good company 😉.

• Eggs- Like in my salsa scrambled eggs, I use 3 whole eggs to make for a filling breakfast. You can swap 1 egg for ¼ cup egg whites if you prefer.
• Butter- Helps to prevent the omelet from sticking and is used to cook the onions.
  • Substitution: You could use olive oil or avocado oil if you prefer.
• Onions- I used a white onion as it is what I most often have on hand.
  • Substitution: Any color of onion you like would work or leave them out.
• Fine Sea Salt- Kosher salt or table salt also work.
• Avocado- Look for a ripe avocado that has brown skin and gives a little when you squeeze it but isn't squishy. (The same kind of avocado that makes for good hot honey avocado toast).
• Cheddar cheese- Shred your own as it melts so much better than the pre-shredded stuff. You can also just thinly slice a bit of cheese and lay it across the eggs to melt (that's what I did for this California omelet).
  • Substitution: Monterey Jack, Mozzarella or Pepper Jack are all great too.

Tips for A Tasty Avocado Omelet

• Cook low, slow and covered. Using medium-low heat and covering the pan cooks the eggs evenly without needing to flip the omelet.
• Use a non-stick or low-stick skillet. Use a non-toxic non-stick, well-seasoned cast iron or properly preheated stainless steel pan to ensure your omelet doesn't stick.
• Prep the filling in advance. If you’re short on time in the morning, cook a batch of onions in advance. Then in the morning, simply whisk them into the eggs and cook.

More Quick Omelet Recipes...

• Carrot Omelet
• Cheddar Tomato Omelet
• Feta Spinach Omelet
• Cottage Cheese Omelet