Looking for a satisfying breakfast that’s quick, healthy, and seriously delicious? This cheesy omelette with avocado slices is a morning game-changer. Packed with protein, creamy textures, and bright flavors, it’s the perfect way to fuel your day. Whether you’re prepping for a productive morning or just need a comforting start, this omelette paired with rich, buttery avocado hits all the right notes. Ready in minutes but satisfying for hours, this is your new go-to breakfast favorite.
Ingredients
- 2–3 large eggs
- 1/4 cup shredded cheddar cheese
- 1 slice American cheese (optional for extra melt)
- 1/2 ripe avocado, sliced
- Salt and pepper to taste
- 1/2 tbsp butter or oil for cooking
- Optional: freshly chopped parsley or chives for garnish
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
- Crack the eggs into a bowl and beat them lightly with a fork or whisk until combined. Add a pinch of salt and pepper to taste.
- Slice the avocado in half, remove the pit, and carefully scoop out one half. Cut into even slices and set aside.
Step 2: Heat and Cook the Eggs
- Place a nonstick skillet over medium heat and add butter or oil. Once it’s hot and shimmering, pour in the beaten eggs.
- Let the eggs cook undisturbed for 1–2 minutes until the bottom begins to set. Use a spatula to gently lift the edges, letting the uncooked egg flow beneath.
Step 3: Add the Cheese
- When the top is still slightly runny but almost set, sprinkle shredded cheddar over one half of the omelette. Add the slice of American cheese if using.
- Allow the cheese to melt slightly, then gently fold the omelette over to close. Cook for another 30–60 seconds to let the inside fully melt.
Step 4: Plate and Garnish
- Carefully slide the omelette onto a plate next to the sliced avocado.
- Garnish with fresh herbs like parsley or chives if desired. Serve immediately for the best flavor and texture.
Variations
- Add chopped spinach or sautéed mushrooms to the egg mixture for a veggie-packed version.
- Use feta or mozzarella instead of cheddar for a Mediterranean twist.
- Include diced tomatoes or red peppers inside the omelette for a pop of freshness.
- Swap the avocado for guacamole or spicy avocado mash for extra flavor.
Cooking Note
- Use a nonstick pan to prevent the omelette from sticking and breaking apart.
- Don’t overcook the eggs—remove them from heat while still slightly soft to keep them tender.
- If your avocado is too firm, place it in a brown paper bag with a banana overnight to speed up ripening.
Serving Suggestions
This omelette and avocado combo is fantastic on its own, but you can elevate the experience with a few extras. Serve it with toasted sourdough, a side of fresh fruit, or even a light arugula salad for a complete brunch plate. For spice lovers, add a drizzle of hot sauce or sriracha over the top. Coffee or a fresh green smoothie pairs beautifully to round out the meal.
Storing Tips for the Recipe
While this dish is best served fresh, you can prep parts ahead. Beat and season the eggs the night before and store in the fridge. Sliced avocado should be prepped just before serving to prevent browning. If you have leftovers, store the cooked omelette in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. Avoid storing sliced avocado for long periods as it oxidizes quickly.
Timing
Prep Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
Yield: 1 serving
Nutritional Information (Per Serving)
Calories: 390
Protein: 18g
Sodium: 360mg
Healthier Alternatives for the Recipe
If you’re watching fat intake, use only egg whites or a mix of whole eggs and egg whites. Swap cheddar cheese for low-fat cheese or nutritional yeast for a dairy-free option. Cooking with olive oil instead of butter also adds heart-healthy fats. Avocado is already a superfood, but portioning just a quarter instead of a half can reduce overall calorie count.
Common Mistakes to Avoid
- Overcooking the eggs: Cook until just set for a tender, creamy texture.
- Using high heat: Medium to low heat ensures the eggs cook evenly without burning.
- Folding too early: Let the cheese melt and eggs set slightly before folding to avoid a messy omelette.
- Skipping seasoning: Even a pinch of salt and pepper brings out the rich flavor of eggs and cheese.
Conclusion
This cheesy omelette with avocado slices is a power breakfast that’s as indulgent as it is nourishing. With minimal ingredients and maximum flavor, it’s a recipe you’ll want to revisit again and again. Whether you’re short on time or just craving something satisfying, this breakfast is the perfect balance of simplicity and delight. Give it a try and let your mornings shine!
Frequently Asked Questions (FAQs)
Q1: Can I make this omelette without cheese?
A: Absolutely! Just omit the cheese and proceed with the same method for a delicious plain omelette.
Q2: What’s the best pan to use for omelettes?
A: A nonstick skillet or well-seasoned cast iron pan works best to prevent sticking and ensure an easy fold.
Q3: How do I know when the omelette is done?
A: The omelette is ready when the eggs are mostly set but still slightly moist on top—this ensures a tender bite once folded.
Q4: Can I double the recipe for more servings?
A: Yes, just scale up the ingredients and cook each omelette individually for best results.
Cheesy Omelette & Avocado Slices
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
This cheesy omelette with avocado slices is a high-protein, low-effort breakfast packed with creamy texture and bold flavor. Perfect for busy mornings or a quick brunch fix.
Ingredients
2–3 large eggs
1/4 cup shredded cheddar cheese
1 slice American cheese (optional)
1/2 ripe avocado, sliced
Salt and pepper to taste
Butter or oil for cooking
Optional: parsley or chives for garnish
Instructions
1. Crack eggs into a bowl, season with salt and pepper, and whisk until fully combined.
2. Heat butter or oil in a nonstick skillet over medium heat.
3. Pour in the eggs and allow to cook undisturbed for 1–2 minutes until the bottom begins to set.
4. Gently lift the edges with a spatula to let uncooked egg flow underneath.
5. Sprinkle cheddar cheese and American cheese on one half of the omelette.
6. Fold the omelette over the cheese and cook for 30–60 seconds until melted inside.
7. Carefully transfer omelette to a plate.
8. Arrange avocado slices on the side and garnish with herbs if desired.
Notes
Use a nonstick skillet for best results.
Do not overcook eggs—remove from heat while slightly moist on top for tender texture.
Avocados oxidize fast; slice just before serving.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 390
- Sugar: 1g
- Sodium: 360mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 320mg
Keywords: cheesy omelette, avocado breakfast, egg recipe, low carb breakfast