Avocado, rocket & semi-dried tomato omelette
This avocado, rocket, and semi-dried tomato omelette is a nutritious dish that combines creamy avocado and tangy sun-dried tomatoes with fluffy eggs. It's ideal for a quick breakfast, brunch, or light dinner.
Cook time 10 min
Prep time 5 min
Ingredients:
4 eggs1 short spray cooking spray oil
1/3 cup sun-dried tomatoes
Avocado, rocket, and semi-dried tomato omelette is a nutritious and delicious way to start your day. This recipe combines creamy avocado, peppery rocket, and tangy sun-dried tomatoes with fluffy eggs to create a satisfying meal. It's perfect for a quick breakfast, brunch, or even a light dinner.
Instructions:
- Rinse the rocket (arugula) and set it aside to drain.
- Cut the sun-dried tomatoes into smaller pieces if they are not already bite-sized.
- Slice the avocado in half, remove the pit, and scoop the flesh out. Cut the avocado into slices or small chunks.
- Crack the 4 eggs into a medium bowl.
- Whisk the eggs until they are well-beaten and the yolks and whites are fully combined.
- Season with a pinch of salt and pepper to taste.
- Lightly spray a medium non-stick frying pan with cooking spray oil.
- Place the pan over medium heat and allow it to warm up for about 1-2 minutes.
- Add the sun-dried tomatoes to the heated pan and cook for about 1-2 minutes, stirring occasionally, until they are slightly soft and warmed through.
- Reduce the heat to low-medium.
- Pour the beaten eggs into the pan over the sun-dried tomatoes.
- Allow the eggs to cook undisturbed for about 2-3 minutes, or until the edges start to set.
- Evenly distribute the avocado slices and the rocket (arugula) over one half of the omelette.
- Cook for another 2-3 minutes, or until the eggs are almost fully set on the top but still a bit runny in the very center.
- Using a spatula, gently fold the omelette in half over the filling.
- Press down lightly to seal the omelette and cook for an additional 1-2 minutes, or until the eggs are fully set and cooked through.
- Slide the omelette onto a plate.
- Garnish with a bit more fresh rocket if desired.
- Serve immediately while warm.
Cooking an avocado, rocket, and semi-dried tomato omelette is an excellent way to enjoy a healthy and flavorful meal. By following these tips and using quality ingredients, you can create a delicious omelette that is sure to impress anyone you serve it to. Enjoy your meal!
Avocado, rocket & semi-dried tomato omelette FAQ:
The total cooking time is about 8-10 minutes. After adding the eggs, cook undisturbed for 2-3 minutes, then add the avocado and rocket for another 2-3 minutes, and finally fold and cook for an additional 1-2 minutes until fully set.
The omelette is done when the edges are set, the top is mostly cooked but still slightly runny in the center, and when folded, it holds its shape without being overly dry.
Yes, you can substitute the sun-dried tomatoes with fresh tomatoes or any other favorite add-ins. For a dairy option, consider adding cheese, or swap avocado for another creamy element like hummus.
If you have leftover omelette, allow it to cool completely, then store it in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop.
A medium non-stick frying pan, approximately 8-10 inches in diameter, is recommended. This size allows enough space for the omelette to cook evenly and provides room for folding.
Tips:
- Use fresh, organic eggs for the best flavor and texture.
- Make sure to shake the cooking spray well before using to get an even coating.
- Soak the sun-dried tomatoes in hot water for about 5 minutes if they are too tough.
- Add a tablespoon of milk or water to the eggs for a fluffier omelette.
- Cook the omelette on low-medium heat to prevent it from burning and to ensure even cooking.
- Serve with a side of mixed greens or whole grain toast for a complete meal.
Nutrition per serving
2 ServingsCalories 210kcal
Protein 16g
Carbohydrates 15g
Fiber 3.04g
Sugar 10g
Fat 11g
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