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Avocado Tomato & Basil Omelet from Lemony Thyme

Avocado, Tomato & Basil Omelet.

There’s nothing complicated or new to learn from this post.  It’s just a reminder to use your fresh herbs every chance you get.  They can take a ho hum omelet and give it a bright pop of flavor.  That’s just what fresh basil and scallions did to our tomato and avocado omelet.  Havarti cheese came along and gave it a big group hug.

Avocado Tomato & Basil Omelet1

These were some of the fresh ingredients we had on hand.  Omelets are the perfect chance to get creative and incorporate a serving or two of veggies into your day.  Make it a good one.

Avocado Tomato & Basil Omelet2

Avocado, Tomato & Basil Omelet

Libby with Lemony Thyme
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 1 -2


Per omelet…

  • 2 eggs
  • 2 Tbl. milk or cream
  • 1/2 tsp. Mrs. Dash garlic & herb seasoning
  • pinch of salt
  • freshly cracked black pepper
  • 1 scallion thinly sliced
  • 2 Tbl. fresh ‘soft’ herbs like basil, parsley, tarragon, cilantro
  • 1 small plum tomato sliced
  • 1/2 avocado sliced
  • 1 slice Havarti cheese
  • butter for pan


  • Whisk together eggs, cream and seasonings.
  • Melt butter in a non-stick skillet over medium heat. Pour in egg mixture and gently swirl the pan to spread evenly. Using a rubber spatula carefully lift edges of omelet, allowing uncooked egg to run under. Continue until no runny egg remains on top. Flip omelet (I remove from heat, lay a paper plate over pan and turn over; then slide back into pan).
  • Lay tomato, avocado, scallions, herbs and cheese down the middle of the omelet. Fold over one side, then slide out of pan onto plate, folding over other side.

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