Omelette with avocado and tomato
Scrambled egg with avocado is a popular dish for breakfast and brunch. This omelette with avocado and tomato is an easy variation which can be supplemented with chorizo and/or cheese according to your diet. Serve it with toast or a crispy salad for a low-carb version.
Ingredients
Method
- Lightly whisk the eggs in a bowl with a couple of pinches of salt.
- Cut the avocado flesh into thin slices, the tomatoes and spring onions into small pieces.
- Grate some cheese and cut the chorizo into small pieces (if liked).
- Heat a small amount of oil in a non-stick frying pan, then pour in the egg mixture, letting it spared out.
- Whet the surface is almost set, lay the avocado pieces on one half, then scatter the tomato, spring onion, cheese and/or chorizo bits on top. Add some chopped or sliced chilli, if you like the heat.
- When the egg has set, add the chopped parsley or coriander leaves, then turn the empty part over the filled half. Cook for another minute, then slide it to a plate and cut it in half.
- Serve warm.