Quick and Easy: Brunch Recipes - Avocado, Cheddar and Tomato Omelet

Avocado, Cheddar and Tomato Omelet

Cover the pan when you fry the eggs to help them steam from the top and not just cook from the underside.

• 2 large eggs

• 2 tablespoons water

• Pinch of salt

• Pinch of black pepper

• 1 teaspoon olive oil

• 1 ounce thinly sliced reduced-fat Cheddar cheese

• 1/4 avocado, cut into thin slices

• 1/2 large plum tomato, cut across into thin slices

Beat the eggs, water, salt and pepper together with a fork or whisk.

Heat the oil in a 7- to 10-inch nonstick skillet over medium-high heat. Add the egg, pushing it gently with a spatula to allow the less-cooked areas to reach the pan surface. When the top of the egg solidifies, layer 1/2 the disc-shaped egg with the cheese, avocado and tomatoes; fold the other 1/2 over to enclose the filling. Slide the omelet onto a plate.

Makes 1 serving.