Avocado And Swiss Omelette
Serving Size / Yield
- 2 large cage-free eggs
- 2 tbs. water
- 1/8 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 1 tsp. extra virgin olive oil
- 2 slices Swiss cheese
- 1 avocado, pitted, peeled and diced
- 1 large tomato, diced
Combine eggs, water, salt and pepper in a small bowl. Whisk until ingredients are well blended. Set mixture aside.
In a large skillet, warm olive oil over medium heat. Pour in egg mixture. Place cheese on 1/2 of the omelet. Once the omelet begins to harden flip remaining half over omelet of the cheese. Cook for 2 minutes or until eggs are completely set.
Top omelet with avocado and tomato. Serve warm.