Ingredients
Units
Scale
- 2 large eggs
- 2 tbsp water
- 1/8 tsp salt
- dash black pepper
- 2 tsp olive oil
- 1/2 Haas avocado
- 1/4 cup cream cheese
- 1 oz arugula microgreens
- 2 Turkish cherry tomatoes
- 1/2 cup salad mix
Instructions
- Add 1/2 of the Arugula microgreens
- Pour salad mix into the salad bowl.
- Slice the two tomatoes.
- Add one to the salad bowl. Put the side.
- Hand toss or use salad tongs. Put aside.
- Fan cut your avocado into thin slices (watch how)
- Mince the garlic clove (watch how)
- Place the water, eggs, salt in a small dish. Add pepper to taste.
- Beat until blended and aerated.
- Pour olive oil in an omelet pan.
- Over medium-high fire, heat oil until hot.
- Roll the pan to coat bottom.
- Pour the eggs into the pan.
- Use the spatula to push the eggs from the edges to the middle of the pan.
- Keep cooking and rolling the pan, continuing to move cooked pieces.
- Once the egg sets, smooth and turn the fire to low.
- When eggs are almost cooked, sprinkle the cream cheese and arugula microgreens on one half of the omelet.
- When the top is thick, and there are no watery eggs, arrange the avocado and tomato slices on the other side.
- Flip omelet in half with a quick flick of the wrist.
- Turn off the fire.
- Turn pan and slide omelet onto the plate. (watch how)
- Add some salad mix.
- Serve hot with a cup of Blue Mountain coffee
Notes
Cooking Notes
This recipe is for one person. If you’re cooking for more than one, just rinse and repeat.
- You can create your own fillings. Replace cream cheese with shredded cheddar, for example. Or add sautéed mushrooms or garlic.
- Add a teaspoon of your favorite white wine instead of water when beating your eggs.
- Omelets are best cooked one at a time and served hot.
- If you don’t have an omelet pan, a good nonstick skillet or frying pan will do.
- Omelet Newbies: A two-egg omelet can be tricky to handle. Halve the amount of filling. Instead of 1/2 avocado, use 1/4. Instead of 1 tomato, use 1/2, for example.
- Whatever salad you don’t use, store in the crisp drawer of the refrigerator for up to 3-4 days
- Prep Time: 5 min
- Cook Time: 5 min
- Category: Breakfast
- Method: Salad
- Cuisine: International
- Diet: Low Salt
