Omelette with Tomato and Avocado

A quick and tasty lunch!


  • 2 large eggs
  • a drop of milk
  • sea salt and freshly ground black pepper
  • 1 tblsp butter
  • 0.50 an avocado, stoned, peeled and cut into chunky slices
  • 6 cherry tomatoes, sliced in quarters


  1. Whisk the eggs and milk in a bowl until combined. Season with a pinch of salt and black pepper.
  2. Heat a small frying pan, about 20cm (8in) in diameter, over a high heat and add the butter to the pan. When it is foaming, pour in the eggs and, using a spatula, pull the edges of the omelette towards the centre so that the beaten egg runs to the outside. Continue doing this for 1-2 minutes until there is no runny egg left.
  3. While the omelette is still a little soft on top, fold it towards the centre and then hold the pan over the plate and nudge it off and onto a plate. Be careful not to overcook the omelette – it will continue to set as you dish it up.
  4. Serve topped with the avocado slices and quartered cherry tomatoes, plus an extra grinding of salt and black pepper.


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