Breakfast is my favorite meal of the day! In our house, we make it a family afire. Usually we’re having eggs, vegetable salad, fresh bread, cream cheese and coffee. In my opinion, this is a perfect breakfast!
It becomes more exciting, when my husband is in the kitchen! One of his best dishes is this easy veggie omelette. Thin layer of eggs staffed with juicy tomato, avocado with a perfect amount of cream cheese, garnished with a little touch of Italian parsley makes an unbelievable breakfast dish.
That’s how to make it…
Ingredients:
3 eggs
1 tomato
½ avocado
4 slices of cream cheese
1/2 teaspoon salt
1/2 teaspoon butter
1 tablespoon Italian parsley
Step 1
Slice tomato and avocado, chop the Italian parsley and put a side.
Step 2
Beat the eggs with 1/8 teaspoon of salt.
Step 3
In a large non-stick skillet heat the ½ teaspoon of butter. Give the pan a quick tilt, to make sure the butter coats the entire bottom of the pan. Pour in the eggs mixture and reduce the heat.
Step 4
When the omelette almost cooked through use a rubber spatula and gently flip the omelette.
Step 5
On half the omelette lay out tomato and avocado, sprinkle veggies with the rest of the salt, then lay out the slices of cream cheese and sprinkle everything with Italian parsley.
Step 6
Fold the other half of the omelette over the filling and move everything to the middle of the pan. Cover the pan with the lid and let it cook for 3-5 minutes.
Step 7
Garnish the easy veggie omelette with a sprig of Italian parsley and serve it hot.
Enjoy!
Notes:
The veggie omelette is ready when all the veggies are warmed up and the cream cheese slightly melted.
- 3 eggs
- 1 tomato
- ½ avocado
- 4 slices of cream cheese
- 1/2 teaspoon salt
- 1/2 teaspoon butter
- 1 tablespoon Italian parsley
- Slice tomato and avocado, chop the Italian parsley and put a side.
- Beat the eggs with 1/8 teaspoon of salt.
- In a large non-stick skillet heat the ½ teaspoon of butter. Give the pan a quick tilt, to make sure the butter coats the entire bottom of the pan. Pour in the eggs mixture and reduce the heat.
- When the omelette almost cooked through use a rubber spatula and gently flip the omelette.
- On half the omelette lay out tomato and avocado, sprinkle veggies with the rest of the salt, then lay out the slices of cream cheese and sprinkle everything with Italian parsley.
- Fold the other half of the omelette over the filling and move everything to the middle of the pan. Cover the pan with the lid and let it cook for 3-5 minutes.
- Garnish the easy veggie omelette with a sprig of Italian parsley and serve it hot.
- The veggie omelette is ready when all the veggies are warmed up and the cream cheese slightly melted.