Inspired by Piper's love for tomatoes and avocados, this omelette super-charged our day! Feeds 3.
Any combination of vegetables and cheeses (or meats or leftovers) works great here too.
splash of milk
salt & pepper to taste
1 tsp butter
1/4 shredded low-moisture mozerella
1 medium heirloom tomato, sliced in 1/4 rounds
1 small ripe avocado, peeled, pitted and sliced
In a mixing bowl, beat eggs with milk, salt and pepper until lightly frothy.
Put a small frying pan on a low heat and let it get hot. Add butter and swirl to melt and cover pan.
Add egg mixture and move the pan around to spread them out evenly.
When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle on the cheese, and over one-half of the omelette, spread avocado and tomato slices.
Using a spatula, ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.