Avocado and Tomato Omelette

Instructions

1. 1

   Crack the 8 large eggs into a bowl and whisk them until they are well combined.

2. 2

   Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.

3. 3

   Pour the whisked eggs into the skillet and let them cook for a few minutes until the edges start to set.

4. 4

   Slice the avocado and halve the cherry tomatoes.

5. 5

   Once the eggs are partially set, evenly distribute the avocado slices and cherry tomatoes over one half of the omelette.

6. 6

   Sprinkle 1/4 cup of mozzarella cheese over the avocado and tomatoes.

7. 7

   Carefully fold the other half of the omelette over the filling.

8. 8

   Continue to cook for another 2-3 minutes until the cheese is melted and the eggs are fully cooked.

9. 9

   Slide the omelette onto a plate, cut into portions, and serve warm.