Name: Egg Omelette with Avocado
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 3 large eggs; 2 tbsp milk (or water); Salt and black pepper, to taste; 1 tsp olive oil or butter; 1/2 ripe avocado, sliced; 2 tbsp shredded cheese (optional); Fresh herbs (parsley, chives, or cilantro) for garnish

Starting my morning with an egg omelette filled with creamy avocado always makes me feel energized and satisfied. This recipe is simple, nutritious, and full of flavor, making it one of my go-to breakfasts when I want something quick but still wholesome. It’s high in protein, balanced with healthy fats, and comes together in just 10 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 large eggs

2 tbsp milk (or water, for fluffiness)

Salt and black pepper, to taste

1 tsp olive oil or butter

1/2 ripe avocado, sliced

2 tbsp shredded cheese (optional)

Fresh herbs (parsley, chives, or cilantro) for garnish

Directions

I whisk the eggs, milk, salt, and pepper in a bowl until smooth.

I heat olive oil or butter in a non-stick skillet over medium heat.

I pour in the egg mixture and tilt the pan so it spreads evenly.

Once the omelette begins to set, I add sliced avocado and cheese (if using) on one side.

I fold the omelette in half and cook for 1–2 minutes until golden and cooked through.

I slide it onto a plate, garnish with fresh herbs, and serve right away.

Servings and timing

This recipe makes 1 serving. It takes about 5 minutes to prep and 5 minutes to cook, so the total time is just 10 minutes.

Variations

I sometimes add diced tomatoes or sautéed mushrooms for extra flavor. If I want a spicier kick, I sprinkle in red pepper flakes or drizzle hot sauce on top. For a lower-carb option, I skip the cheese, and when I want more protein, I add shredded chicken or smoked salmon inside the omelette.

Storage/Reheating

I prefer to eat this omelette fresh, but if I need to store it, I keep it in an airtight container in the fridge for up to 1 day. To reheat, I warm it gently in a skillet over low heat or microwave it for 30–40 seconds. The avocado may brown slightly, but it’s still safe to eat.

FAQs

Can I make this omelette without cheese?

Yes, I often skip the cheese and it still tastes great with just avocado and herbs.

What’s the best way to keep the omelette fluffy?

I use a splash of milk or water in the eggs and cook it gently over medium heat to keep it light and tender.

Can I use avocado slices as a topping instead of inside the omelette?

Absolutely, sometimes I place the avocado on top after cooking for a fresher texture.

Can I double this recipe for two servings?

Yes, I simply double the ingredients and either cook one large omelette or make two smaller ones.

Is this omelette good for meal prep?

It’s best fresh, but I sometimes prepare the whisked egg mixture ahead of time and store it in the fridge. That way, I can cook it quickly in the morning.

Conclusion

I love how this egg omelette with avocado fits into both busy mornings and relaxing brunches. It’s easy, nourishing, and endlessly customizable, making it a recipe I keep coming back to. Whether I enjoy it plain with herbs or dressed up with cheese and toppings, it always feels like the perfect balance of healthy and satisfying.

Recipe: