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
Ingredients
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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
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3/4
of a ripe hass avocado, cubed
-
1 cup
ripe sweet cherry or grape tomatoes, halved
-
1/2
of a lime, juiced
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1 tablespoon
cilantro, chopped
-
salt and pepper to taste
Directions
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Mix the eggs and half and half with a fork gently in a bowl.
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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!
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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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