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Avocado Omelette with Tomato and Feta Cheese Recipe

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  • Author: Jessica
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 serving
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Low Lactose

Description

This creamy avocado omelette with sun-dried tomatoes, feta cheese, and sautéed onions is a quick and nutritious breakfast option. Ready in just 15 minutes, it combines fresh and flavorful ingredients with a fluffy, tender egg base perfect for a satisfying single serving meal.

Ingredients

Vegetables

  • 1/4 yellow onion, diced
  • 2 tbsp sun-dried tomatoes, diced (packed in oil)
  • 1/2 avocado, diced

Egg Mixture

  • 3 eggs
  • 1/8 cup milk or cream (dairy-free alternative optional)
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Cheese

  • 1/4 cup feta cheese, crumbled

Instructions

  1. Sauté Vegetables: Heat an 8-inch pan over medium heat and add the sun-dried tomatoes along with the diced yellow onions. Sauté them until fragrant and softened. Because sun-dried tomatoes are packed in oil, extra butter or oil is optional. Once done, remove from the pan and set aside.
  2. Prepare Egg Mixture: In a small bowl, beat together the eggs, milk or cream, salt, and pepper until fully combined and slightly frothy to ensure a fluffy texture.
  3. Cook Eggs: Reduce the pan heat to medium-low and pour in the egg mixture. Gently stir initially while pushing the edges toward the center with a rubber spatula to evenly cook the eggs.
  4. Set Omelette Base: After about a minute, stop stirring and let the eggs cook undisturbed until mostly set but still slightly runny on top. Covering the pan can speed this up, but be careful not to overcook.
  5. Add Toppings: On one half of the omelette, arrange the sautéed onions and sun-dried tomatoes. Then sprinkle the crumbled feta cheese and diced avocado on top of the veggies.
  6. Fold and Serve: Carefully fold the other half of the omelette over the filling. Use a spatula to gently lift the edges if sticking occurs. Slide the folded omelette onto a plate and serve immediately.

Notes

  • Sun-dried tomatoes packed in oil add both flavor and moisture, so additional oil in the pan is optional.
  • Covering the pan during cooking helps speed up setting the eggs but watch closely to avoid overcooking.
  • If eggs stick to the pan, gently loosen edges with a spatula and slowly work around the omelette until it frees easily.
  • Dairy-free milk or cream can be used to suit dietary preferences without compromising texture.

Find it online: https://dishrise.com/avocado-omelette-with-tomato-and-feta-cheese-recipe/