Avocado Omelette Recipe with Tomato and Feta Cheese
This easy-to-make avocado omelette is a flavor-packed favorite in my house! With just 6 simple ingredients and in 15 minutes, you can enjoy this high-protein breakfast recipe too.
Servings: 1
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Equipment
- 8" skillet
Ingredients
- ¼ yellow onion (diced)
- 2 tablespoon sun-dried tomatoes (diced)
- 3 eggs
- ⅛ cup milk (or cream, dairy free is fine)
- ¼ teaspoon salt & pepper (¼ teaspoon of each)
- ¼ cup feta (crumbeled)
- ½ avocado (diced)
Before you begin!
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Instructions
- Add the sun-dried tomatoes and onions an 8" pan and saute till fragrant. Remove from pan and set aside.Helpful tip: You can melt butter or add oil to the pan to saute these but because the sun dried tomatoes are packed in oil, I like to just keep a little more oil with the diced tomatoes when placing them in the pan.
- While those cook, beat eggs with the cream, salt, and pepper in a small bowl.
- Make sure the pan is set to medium-low heat. Then pour the eggs into the warm pan. Gently stir eggs and push the edges down and towards the center with a rubber spatula initially.
- After a minute or so, let the eggs cook without touching them until almost cooked through to the top. There should still be a little bit of uncooked egg.Helpful tip: This can be sped up by covering the pan, but they go fast so be careful!
- Place the onion and sun dried tomatoes on one side of the omelette. Sprinkle the crumbled feta and diced avocados on the same side.
- Gently fold over the omelette and then slide it off of the pan and onto a plate.Helpful tip: If your eggs seem like they are sticking to the pan, use the spatula to gently lift around the edges to release them from the pan. Just keep working it slowly until the entire omelette has come free.
Video
Notes
Common Questions
Is milk or cream better in eggs? This depends on your preference. Cream will be a bite creamier but in omelettes, the star is the filling, not the eggs. So traditional French omelettes often use just water. How small should the filling ingredients be diced? Everything should be bite sized and to me that means about ¼” to ½” pieces. The goal is to be able to get a piece of everything on the fork for one harmonious bite. Because of how soft they are, you could do avocado slices too. Help! My eggs are sticking to the pan! The bad news - if the eggs are completely stuck, you will probably be eating scrambled eggs instead of an omelette. The good news - it will still be delicious if you have scrambled eggs and top it with the omelette filling ingredients! What should I serve with this perfect omelette? I love to enjoy it with fresh fruit, a cup of matcha, a side of roasted veggies (like bell peppers or asparagus), or easy chipotle hollandaise sauce.Substitutions & Variations
- The avocados: Avocado quality begins to go downhill in the winter (like a lot of other produce). To try to get the best avocados they aren't in season, I'll try to buy California avocados from my friends at Avoha Avocados or use the California Avocado Commission website to find where California avocados are sold in stores near me.
- Dairy-free: To make this dairy-free, try using a vegan feta cheese or mozzarella cheese substitute or omitting it. Use a dairy-free milk of choice for the eggs or even water.
- Using fresh tomatoes: Sun dried tomatoes have a distinctly sweet flavor and while tomatoes are also sweet, they are nothing like sun dried tomatoes. So, while you can use fresh tomatoes, I don’t particularly recommend it.
- Roman Empire Omelette: If you’ve been on TikTok, you’ve seen the Roman Empire videos so Dan helped me find a Roman recipe. Enter the honey omelette. So, I highly recommend trying this avocado omelette with a drizzle of honey.
- Spice it up: Mix in ½ a teaspoon of red pepper flakes into the eggs for a spicy kick.
- Mix-ins: To customize your omelette, try adding bacon, crab, spinach, or mushrooms to this feta omelette.
Nutritional information is an estimate and for informational purposes only.
Additional notes and substitution information can be found in the post above.
Nutrition
Calories: 504kcal | Carbohydrates: 21g | Protein: 27g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 528mg | Sodium: 645mg | Potassium: 1122mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1155IU | Vitamin C: 16mg | Calcium: 326mg | Iron: 4mg
Tried this recipe?Leave a review below or tag #avocadofoodie!