n cuisine, an omelette or omelet is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan. It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, meat (often ham and/or bacon), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes only egg whites are beaten with a small amount of milk or cream, or even water, the idea being to have “bubbles” of water vapour trapped within the rapidly cooked egg.
- 10 grape tomatoes quartered
- 1/4 Red Onion finely chopped
- 1/2 Avocado pitted, peeled, and finely cubed
- 2 tbsp Cilantro chopped
- 1 tsp Lime Juice
- dash hot sauce
- Freshly Ground Black Pepper
- 2 Eggs ideally from pastured hens
- 2 tsp Olive Oil
- Combine tomatoes, onion, avocado and cilantro in a small mixing bowl. Drizzle with lime juice and hot sauce, lightly salt and pepper and toss gently, taking care notto crush the avocado. Refrigerate until needed.
- With a wire whisk, beat two eggs in another small mixing bowl until well combined. Season with salt and pepper. Warm oil in a small skillet and pour in the eggs; cook until just set –about 2 minutes.
- Slide egg onto a plate, top with tomato-avocado salsa and enjoy!
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