Avocado Omelet with Cherry Tomato Lime Relish

By • September 15, 2009 • 2 Comments

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Author Notes: This is a great fresh but surprising omelet. My family raises chickens, and I love recipes that showcase their egg's fantastic flavor and color. It is important to use a sweet tomato in the relish because it really complements the creaminess of the omelet and the lime's tartness. Goldilocks

Serves 2

  • 5 eggs
  • a dash of half and half, cream or even milk
  • tab of butter
  • some monterery jack cheese, grated
  • 1 tablespoon grated parmesan cheese
  • 3/4 of a ripe hass avocado, cubed
  • 1 cup ripe sweet cherry or grape tomatoes, halved
  • 1/2 of a lime, juiced
  • 1 tablespoon cilantro, chopped
  • salt and pepper to taste
  1. Mix the eggs and half and half with a fork gently in a bowl.
  2. In a heavy medium sized non-stick skillet, melt butter and reduce the heat to low, add eggs, then cheese, then avocado, cook until it becomes somewhat firm (10-15 minutes) and then fold gently to create the omelet. The secret to a light and delicate omelet is low heat!
  3. Meanwhile assemble the relish by cutting the cherry or grape tomatoes in half. Season with salt and fresh pepper, toss with lime juice, add cilantro, and serve as a garish with half the omelet.
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Tags: brunch, comfort food, eggs, quick, savory, tomatoes

Comments (2) Questions (0)

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almost 5 years ago Goldilocks

i would say about a tablespoon i did chop it even though in the picture it looks I i didn't. i thought i put it in the recipe sorry about that! also I wonder if it is more of a salad than a relish! thanks for the comment! and sorry for leaving out the cilantro!

Tad_and_amanda_in_the_kitchen

about 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

How much cilantro do you add? Do you chop it?