I don’t know about you but my favorite breakfast consists of some variation of eggs mixed with leftover veggies from dinner.
I love poached eggs but I don’t have the patience whatsoever (please tell me I’m not the only one).
I’m usually too ravenous and lazy in the morning to bother doing anything other than scrambled eggs.
I’ve recently discovered, however, that a pretty omelet is just as easy.
Just make sure you vigorously shake the pan after pouring in the eggs.
The omelet should be able to move freely in the pan.
Hope you are inspired, and happy breakfast-ing!
• ½ avocado, peeled and diced
• 1 small tomato, seeded and diced
• ½ small onion, diced, ~ 2-3 Tbsp. (or omit if you don’t like raw onion)
• 2 tsp. lemon juice
• Dash of sea salt
• Fresh ground pepper, to taste
• Dash of garlic powder (optional)
• 3 drops hot sauce (optional)
• 1 tsp. butter
• 2 eggs
• 1 tablespoon water
In a small bowl add diced avocado, tomato, onion, lemon juice, sea salt, ground pepper, garlic powder, and hot sauce and gently combine with your hands (or mash with a fork if desired). Set aside.
Mix eggs, water, and a dash of salt and pepper in a bowl. Beat briskly with a fork. Heat a nonstick skillet or omelet pan over medium heat. Add 1 tsp. butter and swirl to coat. Immediately pour eggs into hot pan and swirl to coat the entire pan. Shake the pan vigorously and let cook for about 1 ½ minutes or until eggs begin to set. Omelet should move freely. Spoon guacamole mixture over half of omelet. Slip broad spatula under omelet and fold in half carefully. Tilt the pan and carefully slide omelet onto a plate. Serve with additional salt, pepper, and/or hot sauce if desired.