BREAKFAST IS SERVED: GARDEN-STYLE OMELETTE RECIPE
Author: Rose Angel / Design by Occasion
Ingredients
  • 1 tbsp butter
  • 1½ tbsp, Red Onions, diced
  • Tomatoes Medley (includes yellow, orange, and red), sliced in halves
  • 4, Eggs
  • ⅓ cup, Milk
  • 1 Avocado, sliced
  • Cilantro, chopped, for garnishing
  • Kosher Salt & Black Pepper, to taste
Instructions
  1. In a bowl, beat eggs, milk, salt and pepper until blended. Set aside.
  2. In a non-stick skillet over medium-high heat, add the butter. Once it starts to sizzle (don't let it brown), add the onions. Cook the onions until soft and fragrant, then add tomatoes. Add salt and pepper, to taste.
  3. Stir for 1-minute and then pour egg mixture into skillet.
  4. Cook without stirring until egg mixture begins to set. Run a spatula around the edges of the skillet lifting edges so uncooked eggs flows underneath. Cook until egg mixture is set. Use your spatula to lift and fold an edge of the omelette.
  5. Cut the folded omelette in half and slide off onto each plate.
  6. Top omelette with cilantro, optional and serve with a side of sliced avocados. If you want to add cheese to this omelette, Queso Fresco would be a delicious addition.
Recipe by Design by Occasion at https://designbyoccasion.com/breakfast-is-served-magnolia-hearth-hand-antique-toast-server-and-my-garden-style-omelette-recipe/