Avocado, Tomato and Cheddar Omelet


Jun 22, 2022


Marge Perry & David Bonom

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Prep Time: 5 min

Cook Time: 5 min

Total Time: 10 min


  • 2 large eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon unsalted butter
  • 1/4 cup shredded cheddar cheese
  • 5 thin plum tomato slices
  • 4 slices Haas avocado



Step 1

Whisk together the eggs, salt, and pepper in a small bowl until well combined.

Step 2

Melt the butter in an 8-inch nonstick skillet over medium heat. After the butter foams, pour in the egg mixture and cook, stirring gently until the eggs begin to set, about 1 1/2 minutes. Sprinkle the cheese over half of the eggs. Top the cheese with overlapping slices of tomato. Arrange the avocado slices over the tomatoes. Using the spatula, fold the plain half of the eggs over the filling. Cook until the filling is hot and the eggs are fully set, about 1 to 2 minutes. Transfer the omelet to a plate and serve immediately.

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