Avocado and Herb Omelette

Instructions

1. 1

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

2. 2

   Add the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to the eggs and mix well.

3. 3

   Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

4. 4

   Pour the egg mixture into the skillet and let it cook for about 2-3 minutes, or until the edges start to set.

5. 5

   Gently lift the edges of the omelette with a spatula, allowing the uncooked eggs to flow underneath.

6. 6

   Once the omelette is mostly set, sprinkle the 1/2 cup of chopped parsley, 1/2 cup of chopped basil, and 1/4 cup of chopped mint evenly over the surface.

7. 7

   Slice the avocado and arrange the slices on one half of the omelette.

8. 8

   Carefully fold the omelette in half and let it cook for another minute to ensure the inside is fully cooked.

9. 9

   Slide the omelette onto a plate and serve immediately.