Begin by melting the butter in the pan.

Add the avocado, olives, and the. Carefully, fold omelette in half and cook for addition 2 to 3. In a medium bowl, whisk together eggs, water, salt, black pepper and hot pepper sauce.

So, we’ll just walk you through how to make this particular omelette recipe—one of our personal faves—and we’ll let you tinker from there.

Let it sit for a minute, or until omelette is cooked through and cheese is melty. Start your day with a nutritious punch by preparing this avocado omelette. Fry onion in coconut oil for about 5 minutes, until golden brown.

Preheat a nonstick skillet over medium heat.

Spread the shallots and garlic evenly over the eggs and transfer to a plate. Scatter feta cheese, avocado, tomatoes, olives, and basil over 1 side. Beat eggs with milk and a pinch of salt in a small bowl.

Tilt the pan until olive oil is evenly spread.

In a small mixing bowl, toss sliced scallions, bell pepper, and tomato. For fast assembly, cut up the avocado and measure the cheese before cooking the eggs. Add the egg mixture and cook, pushing the egg toward the center, gently, to.

Heat some oil in a medium saucepan on medium heat.

Omelets are an amazing time saver and economical too. Stir slowly for the first minute, then turn heat down to low, cover with lid and let the top almost set, about 8 minutes. • diced onion (soak in water for a few minutes if sharp) • fresh lemon or lime juice (about 1 wedge) • salt & pepper • plain yogurt or sour cream (optional) • fresh cilantro.