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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.